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Our new recipe for foie gras and black Perigord truffle spread. The essential of your festive meals (birthday, New Year's Eve, Christmas)

When the foie gras meets the black diamond of the Perigord, a recipe of great finesse is born with this recipe of spread of foie gras and truffles.

Composition : Duck foie gras France (68%) ,water (24%), black truffles from Périgord (4.8%), Armagnac (1.3%), salt, nitrite salt, pepper, sugar, spices.

Storage: 4 years from the date of manufacture, in a dry place.

Allows to make 15 to 20 foie gras truffle toasts.

Nutritional values for 100g: Energy: 1585kj/385kcal, fat: 40g of which saturated fatty acids: 16g, carbohydrates: 0.9g of which sugars: 0.6g, protein: 5.3g, salt: 1.1g.

Eat at room temperature on toast.

Preparation spreadable with duck foie gras.

Dining and wine pairing: a vintage champagne will sublimate your toasts.