Prices incl. VAT
- Product no.: 42300
The perfect match between a top and whole goose foie gras and the black Périgord diamond. A recipe magnified with 5% truffles.
The low temperature cooking method, between 60 and 70°C provides this product with extreme finesse.
To keep under refrigeration between 0 and 4°C.
Shelf life of 3 months from the date of production.
Caviar House & Prunier is constantly on the lookout for delicacies of the highest quality that reflect our philosophy and principles. Edouard Artzner's specialities are the result of this search.
For more than two centuries, Edouard Artzner's chefs have been preparing the finest foies gras in Alsace in accordance with the Alsatian tradition.