Ingredients: Duck foie gras, Périgord truffles (3%) (Tuber Mélanosporum), salt, Guérande salt, pepper, sugar.
Tasting tips: Put the jar in the refrigerator 2 hours before tasting. Dip for a few seconds in hot water to facilitate demolding. At the last at the moment, finely slice the foie gras.
To be served with: to appreciate the finesse of this foie gras and the subtle notes of the Périgord truffle: to enjoy nature, on slices of country bread, just accompanied by a glass of Lou Canardet. This drink made of white wine, slightly fruity seduce gourmands … To test absolutely!