Producer: Maison Lembert (24) To be qualified as "Whole Foie Gras," a foie gras must result from the preparation of a whole liver. 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 at the Paris Agricultural General Competition. Find it here in its version with Monbazillac wine 1.5%. To be accompanied by grilled or untoasted country bread. Serve with a Bergerac moelleux (Rosette, Côtes de Montravel), a sweet wine (Monbazillac), or a lightly tannic Bergerac red wine. It can be stored for 4 years after production in a dry place and away from light. Foie gras improves with age, acquiring a more melting and less brittle texture. 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, Monbazillac wine. Maison Lembert: for 4 generations since the 1940s, "quality," "tradition," and "terroir" have been the keywords for this artisanal producer from the black Périgord region. Multiple award-winning, especially at the Paris Agricultural General Competition, Maison Lembert is a member of the Foie Gras du Périgord association, ensuring the origin, quality, and control of their products.