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Producer: Maison Lembert (24)
To be qualified as "Foie Gras Entier," a foie gras must come from the preparation of a whole foie gras. Additionally, no other ingredient, apart from seasoning, can be included in its composition.
This is the case here for this whole foie gras from Maison Lembert, regularly awarded gold at the Paris General Agricultural Competition.
It can be enjoyed with toasted or untoasted country bread. Serve with a Bergerac "moelleux" (Rosette, Côtes de Montravel), a sweet wine (Monbazillac), or a low-tannin red Bergerac.
It can be stored for 4 years after production in a dry place and away from light. The foie gras improves with age, becoming more smooth in texture and less brittle. Refrigerate the day before serving. Approximately 30 minutes before serving, unmold it and let it oxygenate at room temperature.
Ingredients: duck foie gras, salt, black pepper, sugar
Packaged in a metal tin.
Maison Lembert: for 4 generations and since the 1940s, "quality," "tradition," and "terroir" have been the keywords of this artisanal cannery in the Black Périgord. With multiple awards, especially at the Paris General Agricultural Competition, Maison Lembert is a member of the Foie Gras du Périgord association, ensuring the origin, quality, and control of its products.
Producer: Maison Lembert (24)
To be qualified as "Foie Gras Entier," a foie gras must come from the preparation of a whole foie gras. Additionally, no other ingredient, apart from seasoning, can be included in its composition.
This is the case here for this whole foie gras from Maison Lembert, regularly awarded gold at the Paris General Agricultural Competition.
It can be enjoyed with toasted or untoasted country bread. Serve with a Bergerac "moelleux" (Rosette, Côtes de Montravel), a sweet wine (Monbazillac), or a low-tannin red Bergerac.
It can be stored for 4 years after production in a dry place and away from light. The foie gras improves with age, becoming more smooth in texture and less brittle. Refrigerate the day before serving. Approximately 30 minutes before serving, unmold it and let it oxygenate at room temperature.
Ingredients: duck foie gras, salt, black pepper, sugar
Packaged in a metal tin.
Maison Lembert: for 4 generations and since the 1940s, "quality," "tradition," and "terroir" have been the keywords of this artisanal cannery in the Black Périgord. With multiple awards, especially at the Paris General Agricultural Competition, Maison Lembert is a member of the Foie Gras du Périgord association, ensuring the origin, quality, and control of its products.
