Smooth and fondant, this foie gras proposed pocket just eaten plain .
According to the most discerning palate , the semi-cooked foie gras is ideal to preserve the flavor and melting of the best foie gras. Cooking in the pocket magnifies this foie gras made from free range Southwest ducks and gives it a cylindrical shape which facilitates cutting and presentation.
Our foie gras come all from free range ducks, raised in the countryside of southwestern France and fed yellow corn whole grain. We work exclusively with farmers adhering to strict criteria requirement , followed by only 5% of French producers of ducks . We cook our foie gras in historical workshops Comtesse du Barry, Gimont in the Gers, and do not add any preservatives in our recipes to preserve the authentic and natural .