The pale port, Noilly Prat and the Cognac brandy are a delicious base for the smooth creamy Crême de South West foie gras. Morel mushrooms with their hazelnut notes add that little extra something to this sauce which is perfect with white meats and steamed white fish.
70 g : can
The Comtesse's Pledge of Quality :
Cooked in our workshops without added preservatives