Whole Goose Foie Gras from Lot

François Sudreau

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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.

Composition :
Goose foie gras (98%), salt, pepper.
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