Presentation : a definitively modern specialty, associating earth and sea savours. The unctuousness of the foie gras is enhanced by the slight iodized and smoked taste of the oyster and the perfume from the seaweeds.

Origin: this duck foie gras is prepared traditionally in Quercy, near the Cahors town with ducks'livers from the Lot, the Gers and the Landes.

Tasting : keep in a cool place and leave at room temperature 15 to 20 mn before serving.

Composition : Duck foie gras, oysters 10%, salt, pepper, dried seaweeds

Craftsman : G.A. BESSE

Origin : CAHORS, Lot (France)

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