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Foie gras
Half-cooked foie gras
Semi-Cooked Duck Foie Gras
Semi-Cooked Goose Foie Gras
Specialities Half-cooked
Block of semi-cooked duck foie gras
Canned goods
Whole Duck Foie Gras from Périgord
Whole Duck Foie Gras from Périgord with Truffles
Whole Goose Foie Gras from Périgord Silver Medal
Whole Goose Foie Gras from Périgord with Truffles
Block of Duck Foie Gras
Block of Goose Foie Gras
Foie Gras with Guérande salt
Duck Foie Gras with Guérande salt
Duck Foie Gras with Guérande Salt and Pineau Jelly
Foie gras accompaniment
Chutneys
Onion confit
Candied Whole Figs
Raw Foie Gras
Foie Gras de Canard
Goose Foie Gras from Perigord
Special Offers
The entries
With Foie Gras
Crème Brulée with Foie Gras
Quail and Magret with Foie Gras
Goose and Duck Liver Pâté
Duck Liver Mousse
Figs with Foie Gras and Pineau
Rillettes and Terrines
Rillettes de Canard Médaille d'Argent - Rillettes au Foie Gras - Rillettes d'Oie
Duck Creams with Monbazillac
Duck and Pork Terrines
Pâtés : Le Buguois, Rabbit, Hare
Magret de Canard Frais, Seche et au Foie Gras
Smoked Trout Butter and Rillettes
Special offers
Truffles & Caviar
Truffles extra
Pieces of truffles
Truffle peelings
Truffle juice
Fresh Truffles
Special offers
Caviar
Caviar STURIA
Prepared dishes
Confits
Duck and Goose Confits
Chicken Confit
Goose gizzards and trimmings
Duck Sleeves
Prepared dishes
Roast Pork "Enchaud" and Chicken
Cassoulets and beans
Stuffed Goose and Duck Necks
Ceps, chanterelles and chestnuts
Sauces, Soups and Fats
Perigueux, Foie Gras and Raspberry Sauce
Tourain
Goose and duck fat
Special Offers
Delicatessen
Regional products
Oils and Vinegar
Flavoured Mustards
Gourmet Book
The Cuisine of the Périgord
The Cellar
White Wines
Red Wines
Rosé Wines
Champagnes
Regional aperitifs
Spirits
Sweet treats
Candied Muscadines and Orangines
Chocolate Truffles
Crunchy Nuts
Candied Whole Figs
Foie gras accompaniment
Chutneys
Onion confit
Candied Whole Figs
Caviar
Caviar STURIA
Special offers
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Low cost boxes
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De 40 à 69.95€
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Home
Our cooking recipes
Our cooking recipes
Porcini mushroom dumplings
face
4 people
schedule
15 min
Lentil Salad with Duck Gizzards
face
4 people
schedule
10 min
Potato salad with duck or goose confit
face
4 people
schedule
5 min
Papillotte of Foie Gras
face
6 people
schedule
5 min
The apple crust
face
6 people
schedule
30 min
Tournedos of Duck Breast Rossini
face
4 people
schedule
20 min
The Périgourdine omelette
face
4 people
schedule
20 min
Duck Confit Parmentier
face
4 people
schedule
20 min
Foie Gras mique
face
6 people
schedule
2 min
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