FERME QUÉBEC-OIES
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The great specialty here is goose foie gras, and goose rearing is done with the greatest respect for tradition. The result is a range of quality, authentic-flavored products: starters and hors-d'oeuvres (goose terrine with cognac and green pepper, goose foie gras mousse with ice cider and juniper berries, semi-cooked goose foie gras, etc.), cooked dishes (goose cassoulet, goose foie gras mousse with juniper berries, etc.), and more.), cooked dishes (goose cassoulet, goose and foie gras tourtière, etc.), side dishes (pearl onion confit with ice cider, etc.) and even mild soaps made with goose fat. What delights!
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