L'ANSER FOIES GRAS
Foie gras
5/5
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2025
Recommended
2025
For connoisseurs, there is a difference between duck foie gras and goose foie gras: the former is reputed to be softer and stronger in the mouth, the latter is finer. Stéphane Leprettre, an artisan preserver, has chosen his side: that of the goose! In his workshop at La Vitarelle, he prepares tinned goose foie gras, whole, half-cooked or in blocks, and terrines with 20% goose liver... For the duck lovers, Stéphane also offers foie gras in block form, foie gras, and even foie gras sauce (containing 15 % of liver).
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After you have enjoyed it is difficult to eat another.