The best foie gras is the goose foie gras with Périgord truffles from Sarlat (France). The goose foie gras is the most tasty, smooth and fine in France. Did you know that in the year 371, the goose became the most common meat in Europe.
Ingredients : whole goose foie gras from Sarlat, in Périgord (Origin France), Périgord truffles (Tuber Melanosporum - 3%), salt, pepper, sugar, nutmeg. No additive and preservative.
Nutritional values for 100g : energy : 2181kj/529kcal, fats : 55g including saturated fatty acids : 22g, carbohydrates : 1.3g including sugars : 0.8g, proteins : 7.3g, salt :1.6g.
Conditioning : jar of 180g and 300g.
Storage : keep refrigerated after opening and consume within 2 days.
Tasting advices : place the jar into the fridge, unmould at the last minute and served chilled (6°C to 8°C). We suggest to drink Champagne to sublimate truffled foie gras.
Servings : 50g per guest
La Combe De Job
There is no comment for the moment. Be the first one by clicking here.