Mousse of Duck Liver - 50% Duck Foie Gras - Half-Cooked
- Melting mousses
- At half-cooked duck foie gras
Quail stuffed with Duck Liver - 25% Duck Foie Gras
- Marriage made a success between the quail and the duck foie gras
- Refined entry serve cold
refined entry serve cold
refined entry serve cold
Millefeuille de Pintade au Foie de Canard - Terrine au Foie de Canard - 20 % Foie Gras de Canard
- Rustic speciality
- Entrée raffinée
- Mix of best parts of duck meat and pieces of duck foie gras
Marbré of Duck Liver with 2% Summer Truffles - Terrine of Duck Liver - 20 % Duck Foie Gras
- Traditional pork farce associated with millefeuille of duck foie gras
- With Summer truffles
Duck Magret stuffed with Duck Liver - 20% Whole Duck Foie Gras

- Perigord specialty
- Duck magret generously stuffed with duck foie gras
- Made of duck foie grass from the South West
Ham and Duck Foie Gras Roulades with Sauternes Jelly - 25% Duck Foie Gras
- Association succeeds between the ham and the duck foie gras
- Sauternes Jelly
Goose Neck stuffed with Duck Liver - 20% Duck Foie Gras
- Regional speciality
- Stuffed with duck foie gras pieces
- To eat hot or cold
Duck Neck stuffed with Duck Liver - 20% Duck Foie Gras
- Regional speciality
- Stuffed with duck foie gras pieces
- To eat hot or cold
Black Pudding with Chestnuts
- Authentic recipe
- Association of Black pudding and chestnut
- To serve cold
Magret de Canard Fourré au Foie Gras de Canard Mi-Cuit (20% Foie Gras de Canard) 380g
- Magret de canard généreusement fourré au foie gras de canard
- Cuisson à basse température