A successful marriage in this chestnut velouté with foie gras. On one side, the sweetness of chestnuts and on the other the terroir side of duck foie gras.
Preparation tips: Shake the can before opening and warm over low heat in a saucepan. Then serve as an appetizer or on your plates as an excellent entrée.
Tips for preparation
Ingredients: Water, chestnuts, potatoes, foie gras 10%, fresh cream, white wine, carrots, duck fat, celery, chicken stock, onion, shallots, salt, pepper.
La Maison Lembert: for 4 generations and the 1940s, "quality", "tradition" and "terroir" are the key words of this artisanal cannery of the Périgord Noir. Multi-medal winner, notably at the Concours Général Agricole de Paris, La Maison Lembert adheres to the Foie Gras du Périgord association, which guarantees the origin, quality and control on the products.
