With his half-cooked whole duck foie gras, delicately seasoned and perfumed with Port, Bruno Herbin offers you an excellent dish synonymous with refinement and gastronomic pleasure.
Bruno Herbin and Foie gras, a long love story ...
It is the perfect mastery of the preparation of his foie gras that has earned Bruno Herbin the title of Meilleur Ouvrier de France.
Each verrine is made with duck livers from the Landes, carefully selected from small producers in the south-west of France. Traceability and quality guaranteed!
Duck foie gras, Porto, salt, pepper.
Meats from France. No colourings or preservatives.
Allergen : None
To fully appreciate the subtle flavors and the melting texture of our foie gras, we recommend that you take it out at the last moment, 15 minutes before tasting it.
Store 6 months in the refrigerator between + 0 ° C to + 4 ° C imperatively.
After opening, keep the verrine in a cool place and consume quickly.