Product being restocked
Please leave us your e-mail in order to be informed of its availibility.
A whole goose foie gras prepared according to traditional methods by Jean-François Sudreau
Rule number one: always serve your foie gras with good wine! Try a sweet white (Sauternes, Montbazillac, Jurançon, Pacherenc du vic bilh), or a Gewurztraminer.
Foie gras is also delicious served as a canapé with a glass of dry champagne.