À LA TRUFFE DU PÉRIGORD
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Preserves foie gras, magrets, rillettes, confits, etc. Often awarded medals at the Concours Agricole de Paris.
Béatrice excels in the way she cooks geese and ducks: stuffed necks, pâtés, confits, and, of course, foie gras de canard mi-cuit à la truffe, au sel de Guérande or au torchon. Everything is seasoned by hand, and the lobes remain whole. The whole duck foie gras won a silver medal at the Concours Agricole in 2019; in 2020, silver medals for the dried and smoked duck breast and the goose rillettes; and a bronze medal for the dried and smoked duck breast (which won a gold medal in 2019). Quality guaranteed!
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