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Foie gras specialities, foie gras terrines and pâtés
Rougié foie gras used by Chefs
Foie gras and gastronomy range


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  Home > Starters and specialities > Foie gras specialities
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Foie gras specialities


Here, you will find lots of recipes for accommodating foie gras. Many of them have been passed down from previous generations and emphasize a good example of our cuisine. A wide range of varied and refined first courses.

Duck magret and Foie Gras (20%)

Duck magret and Foie Gras (20%)
Medallion


100g
From
 8,45 €
Magret duck breast Ballottine

Magret duck breast Ballottine
with (20%) Duck Foie Gras


100g
From
 8,05 €
Stuffed Goose neck

Stuffed Goose neck


380g
From
 18,90 €
Stuffed Duck neck with duck liver

Stuffed Duck neck with duck liver
With Duck Foie Gras (20%)


190g
From
 7,85 €
Whole quail stuffed with Foie Gras (20%)

Whole quail stuffed with Foie Gras (20%)
in Jelly


200g
From
 9,45 €
Délice Périgourdine - Duck liver pâté

Délice Périgourdine - Duck liver pâté
with Duck Foie Gras (20%)


65g
From
 4,25 €
Ham Fluteaux roll stuffed with duck foie gras

Ham Fluteaux roll stuffed with duck foie gras
in jelly


200g
From
 11,65 €
Frittons from duck magret

Frittons from duck magret
with duck liver (20 %)


200g
From
 7,35 €

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