Foie Gras
| PetitCreme Foie Gras | |
| Whole duck foie gras ref. [FOI001-0001] | ||
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 | Description Whole foie gras is in fact all or part of a single liver that is trimmed, seasoned and preserved as it is. | |
| Bloc of duck foie gras ref. [FOI001-0002] | ||
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 | Description Invented by Comtesse du Barry in 1954, this process consists of mixing together a number of foies gras thus limiting the amount of fat released during cooking. | |
| Le Foie Gras du Chef - Whole Duck Foie Gras from Périgord 320 g ref. [FOI001-0003] | ||
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 | Description A lobe of whole duck foie gras, delicately seasoned. The most supple and savoury of all foie gras. | |
| Le Juste Poché ref. [FOI001-0004] | ||
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 | Description Silver Medal at the "Concours Général Agricole" - Paris 2007 | |
| Whole duck foie gras from the Gers ref. [FOI001-0005] | ||
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 | Description Our foie gras certified I.G.P. Gers is our prefered speciality. | |
[ref. FOI001-0001]
PetitCreme, Paris France
Added on April 25, 2008
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[ref. FOI001-0002]
PetitCreme, Paris France
Added on April 25, 2008
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Thank you
[ref. FOI001-0003]
PetitCreme, Paris France
Added on April 25, 2008
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Thank you
[ref. FOI001-0004]
PetitCreme, Paris France
Added on April 25, 2008
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We will add your comment as soon as we can
Thank you
[ref. FOI001-0005]
PetitCreme, Paris France
Added on April 25, 2008
Please be the first to give your advice on this product…Just press on bouton 'Add a comment' on this page and fill the comment form ;-)
We will add your comment as soon as we can
Thank you