Whole truffled goose foie gras (5%)
Deliveries are made on Wednesday, Thursday and Friday
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Delivery in over 15 countries
Freshly packed and protected
12 months at a temperature of 0°C to +4°C
4
180 grams
Goose liver, truffle (5%), salt, sugar, spices, antioxidant : sodium ascorbate, preservative : sodium nitrite.
Energy 1804 kJ / 437 kcal, Fat 44g of which saturates 18g, Carbohydrate 1,9g of which sugars 1,1g, Protein 8,0g, Salt 1,3g
Between tradition and greed, the Foie Gras lingot will delight your taste buds
Ideal for your aperitifs, starters, cocktails or brunch, this "lingot" format has been specially designed by our Chefs to facilitate unmoulding and slicing.
Considered by connoisseurs to be a safe bet, the lingot of truffled Goose Foie Gras can be enjoyed as an appetizer, delicately placed on a fresh baguette or farmhouse bread, enhanced by a touch of onion confit.
Its gentle cooking makes it an extremely smooth Foie Gras. It goes wonderfully well with a sweet and syrupy white wine such as a Pinot Gris or a Riesling Vendanges Tardives. You can also surprise your guests with a Côte de Beaune or a soft Champagne!
Its pretty trapezoidal shape reminds us of our grandmothers' terrines and makes it an excellent gift for a birthday or for Christmas.
Alliance of Goose Foie Gras and Black Melanosporum Truffle
Preserved in its cooking tray, the lingot of Goose Foie Gras is durably impregnated with the aroma of the truffle, the Melanosporum or black diamond of the Périgord. A perfect combination between the melting of the Foie Gras and the crunchiness of the truffle.
The generous truffle content of 5% makes this an exceptional product. The truffle enhances the flavour of the Goose Foie Gras and adds an extra note of nobility and refinement. An ideal product for your aperitifs.
Frequently Asked Questions
More commonly known as the Périgord black truffle or the "black diamond of gastronomy", the Tuber Mélanosporum is a variety of black truffle. Its flesh is firm, brownish or even greyish in colour and dotted with white veins. It grows in the south-east and south-west of France, along the Dordogne valley.
This variety of truffle grows in limestone soils, between 1 and 15 cm deep at the foot of trees called "truffle trees", but also at the foot of oak or hazelnut trees.
It is the jewel of gastronomy, with a finer and more subtle taste than the Alba truffle (white truffle), and a subtle smell reminiscent of musk, undergrowth and earth, with a delicate scent of roasted hazelnut.
Fresh Foie Gras is cooked at a slightly lower temperature than semi-cooked Foie Gras. The texture is therefore different: smooth and melting for fresh Foie Gras and a little firmer for semi-cooked Foie Gras. The latter has an undeniable advantage: it keeps longer (1 year in the refrigerator). So you will never be caught unprepared if you have surprise guests.
