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Cep mushrooms and foie gras quenelles bring a refined touch to this great classic of French gastronomy. Be tempted by the tender chicken fillets and savory sweetbreads in a smooth Madeira sauce. A savory recipe with an autumn flavor !
- 350 g : jar
Cooked chicken fillet 22% (free-range chicken fillet, duck fat, egg white, modified corn starch, water), cream, white duck liver pudding (water, pork fat and lean), duck liver from the South-West*, chicken breast, onion, duck fat, whole milk powder (emulsifier : soya lecithin), wheat flour (trace of soya, sesame, egg), egg white, salt, gelatine, pepper, nutmeg, sugar, natural gut), water, shallot, cooked calf sweetbread 6% (calf sweetbread, white wine, natural flavouring, water), , Noilly Prat ® (casein), shitakes (Lentinus edodes), cooked ham (fresh pork ham, salt, sugar, natural flavourings, spices), porcini mushrooms (Boletus edulis) in sunflower oil 2,6 %, modified corn starch, butter, white wine, Cognac, chilli, bay leaf, thyme.
Chicken, Veal, Duck and Pork, Origin : France
*Duck with foie gras from the South-West (Chalosse, Gers, Landes, Périgord, Quercy).
|Average nutritional values||Per 100 g|
|Energy (kJ / kcal)||712 / 171|
|Total fat (g)||12|
|Saturated fat (g)||6|