There are 60 products.
A great classic inevitable of fine dining, our deer terrine with grand veneur sauce!
The "Grand veneur" sauce, what is it exactly? It is a preparation made from the reduction of red wine. Often thick and creamy, it is ideal for accompanying meats ... so it is perfect in a terrine!
Originally, the tandoori chicken is a recipe made and cooked on a stone oven on fire. Often flavored with a mixture of spices and yogurt, find in our spread this journey to an exotic land where the smells and the flavor of the Indian world will delight you.
Take pleasure in tasting our delicious blend of cream and spices as a dip or on toasts.
Discover a full of character association with this bar spread with chorizo, which combines the finesse of fish with the aromatic power of chorizo. Creamy and slightly spicy, this original recipe is perfect for waking up your aperitifs or composing character toasts.
Fish, shellfish and crustaceans, so many flavors to explore! With an exceptional dish "The Scallop with cream" in a tasting case of 100g, sharing and culinary discovery will be multiplied.
Duck liver whole from south west PGI
Two exceptional products in the same spread: foie gras and lobster.
Give a festive touch to all your appetizers and discover this surprising and delicious combination.
These smoked trout rillettes, from organic farming, are enhanced by a touch of Kampot pepper, renowned for its complex aromas. This creamy spread perfectly combines the finesse of the fish with the controlled intensity of the spice, for a healthy, delicious, and refined appetizer.
To be enjoyed on toast, blinis, or to be incorporated into a fresh starter.
These duck rillettes are cooked in the old-fashioned way, slowly candied to reveal all their richness. The whole is subtly enhanced by a hint of Périgord pepper, which awakens the recipe without masking the sweetness of the duck. A melting texture, a balanced seasoning: authenticity in all its deliciousness.
To be served at room temperature, on country bread or as a rustic starter.
Taste our fabulous South-West IGP Duck Liver Pâté.
The IGP, an official guarantee of origin and quality.
In the South-West, ducks and geese have always been fattened with cereals. The emerging innovations - canning and the introduction of corn in the 16th century - have contributed to the development of this corner of France. Today, foie gras from the South-West benefits from the best in terms of innovation and continues to perpetuate the savoir-faire of the past.
With its label, the Duck Foie Gras ensures traceability of products and promotes optimal breeding conditions. All steps follow strict specifications in order to obtain the best possible final product.
An explosion of flavors to accompany your aperitifs! This lobster cream enhanced by fleur de sel is to be enjoyed on our golden toast or with our breadsticks.
It can also be used in your culinary preparations.
This cream of bar enhanced with lemon and timut pepper is tasted on our golden tartlets or with our breadsticks. Offer an explosion of flavors to accompany your drinks.
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