Salty advent calendar

To keep you waiting until Christmas Day, discover this calendar with its magical décor and a selection of the festive products for which the House is famous. 

Lovers of terrines, rillettes and foie gras will be able to enjoy the best recipes signed Comtesse du Barry in this limited edition box

The perfect gift to please yourself!

Practical, the pretty wooden tray will accompany you throughout your gourmet aperitifs
In the 24 boxes, discover 15 terrines - 5 meat rillettes - 3 seafood rillettes - 1 foie gras cream.

Card terrine with green pepper 70g :
A guaranteed success. Its green peppercorns are mild and very fragrant. It adds a subtle note of exoticism to the good taste of the duck.

Chicken liver terrine with Port 70g :
A must of French gastronomy revisited with Port. This terrine mixes the unctuousness of poultry livers with the unique and fruity taste of Port.

Pure duck terrine with fleur de sel and Espelette pepper 70g :
This 100% duck terrine is made from selected pieces of duck (aiguillettes, duck breast, lean liver) and subtly seasoned with Guérande Flower of Salt and Espelette Pepper 

Country terrine with grapes 70g :
A terrine of the land reviewed by the Comtesse chefs who have added blond grapes and a touch of Cognac. 

Duck terrine with olives 70g :
A classic of French cuisine. The combination of duck and olives is always appreciated and reminds us of the South West.

Wild boar terrine with cranberries 70g :
The tender and tasty flesh of the wild boar is combined with the acidic notes of the cranberries: a real game terrine that is perfectly balanced. 

Guinea fowl terrine with apples and Calvados 70g :
An original, slightly sweet and salty terrine with delicate notes. We have borrowed the fruit and vanilla flavours of their Calvados from the Normans to give this terrine a more subtle acidity from the apples.

Duck rillettes with duck liver 70 g :
Duck meat 35%, duck fat, water, duck foie gras from the South-West* 20%, onion, carrot, salt, leek, celery, pepper, garlic, nutmeg, clove, cinnamon, bay leaf, thyme.  
Duck, Origin: France.
*Duck with shortened liver from the South-West (Chalosse, Gascony, Gers, Landes, Périgord, Quercy)

Pure duck rillettes 70g :
Duck meat 50%, duck fat, water, onion, carrot, salt, leek, celery, pepper, garlic, nutmeg, bay leaf, thyme, clove.
Duck, Origin: France.

Goose rillettes superior 70g :
Cooked goose meat 50%, goose fat, water, pork meat, salt, onion, carrot, leek, celery, garlic, nutmeg, pepper, bay leaf, thyme, clove. 
Goose and pork, Origin: France.

Pork rillettes with Espelette pepper and Bayonne ham 70g :
Pork 40%, duck fat, water, Bayonne ham 10% (pork ham, salt, preservative: potassium nitrate), shallot preserved in duck fat, onion, carrot, leek, celery, garlic, Guérande salt, Espelette chilli pepper 0.1%, pepper, nutmeg, thyme, clove, bay leaf.
Pork and duck, origin: France.

Farmhouse chicken rillettes with ceps and argan oil 70g :
Chicken meat from free-range chicken 44%, water, duck fat, ceps (Boletus edulis) with sunflower oil 9%, argan oil 4%, onion, carrot, leek, celery, garlic, Guérande salt, cep powder, pepper, nutmeg, bay leaf, thyme, clove.
Chicken and duck, origin: France.

Potted Mackerel with Sechuan Pepper 65g :
Mackerel* 56.1 % - liquid cream (cream, stabilizer: carrageenan) - water - lemon puree - wheat flour - milk and lactose proteins - shallots - salt - lemon zest - Sechuan pepper 0.3 % - Espelette pepper - garlic. *Scomber scombrus, caught in the North East Atlantic. Possible traces of celery, mustard, molluscs, shellfish, nuts.

Sardine Rillettes with Espelette pepper 65g :
Sardines* 63 % - liquid cream (cream, stabilizer: carrageenan) - water - olive oil - wheat flour - shallots - milk and lactose proteins - salt - Espelette pepper 0.1 % - pepper. *Sardina pilchardus, caught in the North East Atlantic. Possible traces of molluscs, shellfish, celery, mustard, nuts.

Rillettes of vegetables with seaweed 65g :
Vegetables 87,7 % (carrot, garlic), olive oil, honey, seaweed 1% (wakame), salt, cumin, pepper. May contain traces of mustard, nuts, milk and milk-based products, fish, molluscs and shellfish.

Duck terrine 70g :
A typical south-western terrine with duck and a touch of originality brought by the mushrooms. Sweetened by candied shallot and spiced up with Banyuls.

Duck breast terrine from the south-west 70 g :
A terrine with character, soft and fragrant. The typical taste of duck breast confit. A touch of foie gras brings its inimitable flavour and its melt-in-the-mouth taste. 

Poultry liver terrine with Banyuls 70g :
A great classic of French cuisine. Warm and fruity, the Banyuls wine brings sunny accents to this terrine that make all the difference. 

Terrine du Barry 70g :
A must-have of Comtesse du Barry's local products; it is made of rigorously selected pork meats and cooked without any added colouring or preservatives. To be enjoyed on a nice slice of toasted country bread.

Duck terrine with orange 70g :
A great classic of gastronomy. A touch of orange liqueur, a famous combination of sweet, salty and full-bodied. 

Pork terrine with chives 70g :
A gourmet recipe combining the flesh of the pork with the freshness of the chives. It is lightly seasoned and goes perfectly with country bread toast and a green salad seasoned with cider vinegar and hazelnut oil. 

Country terrine with hazelnuts 70g :
The fine and balanced taste of hazelnut accompanies all the flavours of the traditional country terrine. Its crunchy texture is a delight in the mouth, to be served on slices of country bread as an aperitif.

Terrine with sweet wine from Gascony 70g :
This terrine combines the sweetness and fruitiness of the sweet wine with the power of the duck and the smoothness of the foie gras.

Duck liver cream 65g :
A new way to discover foie gras as an aperitif. A preparation with a creamy appearance and easy to spread. The mixture of spices blends perfectly with the sweetness of the foie gras and the fresh cream adds freshness to the foie gras.