Whole Duck Foie Gras

Visit Whole Duck Foie Gras selected by the Maison is a classic of the gourmet delicatessen: a first-rate duck liver, traditionally processed, whose soft texture and deep aromas - nutty butter, dried mushroom, slight hint of cocoa - testify to irreproachable raw materials.

More powerful and distinctive than goose foie gras, duck foie gras is the one most often found on French festive tables: generous, assertive, immediately seductive. À 16€, This small format is an accessible discovery or a regular pleasure, depending on whether you're a neophyte or a regular user.

Serve on toasted bread, brioche toast or resin bread, with onion confit or fig compote. Pair with a well-chilled Sauternes or Monbazillac. Remove from the fridge 15 minutes before serving to allow the aromas to develop fully.