Chef Bruno - Duck foie gras extra from the Southwest of France marinated in 80 year old plum brandy and cooked with fleur de sel of Guérande and pepper from La Réunion
Chef Bruno lovingly selects the highest quality foie gras« extra », then artisanally prepares and seasons it himself.Be warned, marinated in 80 years old plum brandy patiently distilled by Chef Bruno's his great-uncle, this foie gras can provoke an explosion deflagration of pleasure...This product is preservative-free and can be stored in a cool and dry place for one year, if you can resist it that long!Enjoy, preferably in good company."Bonnerégalade! regalade", as we say in the Southwest of France,! or "Bon appétit!"
Description of the brand
With more than 40 years' experience in the world of haute cuisine, Chef Bruno now presents his own artisanal products, made in Carcassonne. He uses only the finest ingredients for his secret recipes.
All our foie gras are certified PGI (Protected Geographical Indication) Southwest.In keeping with tradition, they are sourced from ducks and geese raised outdoors in the Southwest of France and fattened with locally produced corn.
Difference between goose and duck foie gras?
Duck foie gras is more flavorful tasty and fragrant.Goose foie gras is sweeter and more delicate.
Expiry date: 11.2.2022