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Producer: Lembert House (24)
To qualify as "Whole Foie Gras," a foie gras must result from the preparation of a foie gras in its entirety. In addition, no other ingredients, apart from its seasoning, may enter into its composition.
This is the case here for this whole foie gras from Maison Lembert, a regular gold medalist at the Concours Général Agricole de Paris.
To be accompanied by toasted or ungarnished country bread. Serve with a Bergerac mellow wine (Rosette, Côtes de Montravel), a sweet wine (Monbazillac) or a red Bergerac with little tannin.
Serve with a toasted country bread
Stored 4 years after making in a dry place and away from light.The foie gras improves with age and finds a more melting and less brittle texture. Put it in the refrigerator the day before serving it. About 30 minutes before serving, unmold and let it oxygenate at room temperature.
Ingredients: duck foie gras, salt, black pepper, sugar
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.
Producer: Lembert House (24)
To qualify as "Whole Foie Gras," a foie gras must result from the preparation of a foie gras in its entirety. In addition, no other ingredients, apart from its seasoning, may enter into its composition.
This is the case here for this whole foie gras from Maison Lembert, a regular gold medalist at the Concours Général Agricole de Paris.
To be accompanied by toasted or ungarnished country bread. Serve with a Bergerac mellow wine (Rosette, Côtes de Montravel), a sweet wine (Monbazillac) or a red Bergerac with little tannin.
Serve with a toasted country bread
Stored 4 years after making in a dry place and away from light.The foie gras improves with age and finds a more melting and less brittle texture. Put it in the refrigerator the day before serving it. About 30 minutes before serving, unmold and let it oxygenate at room temperature.
Ingredients: duck foie gras, salt, black pepper, sugar
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.
