Special offer, until 31 MAY 2025 only and while stocks last at €33.83 instead of €39.80

Let yourself be tempted by "Les fines bouches": a range of products ideal for unusual aperitifs or impromptu starters.
This surprising recipe is made up of a heart of duck foie gras from the South-West wrapped in thin slices of cooked ham in Monbazillac jelly. It's very easy to remove from the mould, and produces nice, even slices.
30% block of foie gras from ducks reared and processed in South-West France, earning it the IGP (Protected Geographical Indication) Sud-Ouest label. 

Packaging :

• 2 tins of 200 g
  
  

Serving suggestions :

The duck liver ham flutes should be placed in the fridge the day before serving.
Cut into slices straight from the fridge and eat as is, as an aperitif or in a gourmet salad.

- As a starter: The flûteaux can be presented with a salad of al dente green beans seasoned with old wine vinegar.
- As an aperitif: Serve on toast spread with Espelette chilli jelly or in small lollipops.