TERRINES & SPECIALITIES

SPECIALITIES WITH FOIE GRAS

Goose products

• Galantine of Goose Foie Gras Wrapped in Pork Fat
• Terrine of Goose Foie Gras
• Supreme of Goose Foie Gras
• Marbre of Goose Foie Gras with Mushrooms
• Country Style Vegetable, Courgette and Goose Foie Gras
• Goose Terrine with Small Vegetables and Goose Foie Gras

Duck products

• Block of Duck Foie Gras Terrine with Apples
• NEW 2007 - Beef Shank Terrine with Duck Liver
• Duck Foie Gras Rolled with Tenderloins and 2 Peppers
• Capon Terrine with Chestnuts and Duck Foie Gras with Truffles
• Duck Terrine with Small Mushrooms and Duck Foie Gras
• Pigeon Terrine with Duck Foie Gras and Sour Cherries
• Whole Duck Foie Gras Terrine with Apples
• Speciality with Duck Foie Gras and Apples

"SAVEURS" TERRINES

• "Le Pressé" Speciality of Duck Meat
• Duck Ballottine with Green Peppercorn
• Goose Terrine “Pot au Feu” style
• Vegetable Terrine with Mousse of Goose Foie Gras
• Vegetable Terrine
• Duck Breast Terrine with Green Asparagus
• Duck Tenderloins Terrine with 6 Aromatic Herbs
• Terrine Saveurs with Duck Meat and Orange
• Terrine Saveurs with Poultry Livers
• Terrine Saveurs with Pheasant and Chanterelles Mushrooms
• Goose Rillettes
• Terrine Saveurs with Rabbit and Olives
• Terrine Saveurs with Goose and Old Style Mustard

PRESERVED PATES

Products with foie gras

• Marbre of Goose Foie Gras with Mushrooms
• Pate of Goose Foie Gras
• Pate of Duck Foie Gras
• Medaillon of Goose Liver
• Stuffed Goose Neck

Products without foie gras

• Duck Terrine with Green Peppercorn
• Baguettes Tubo
• Goose Rillettes
• Goose Terrine Provencal Style
• Goose Terrine with Old Style Mustard
• Duck Rillettes (Duck Meat Pate)
• Terrine of Duck Confit
• Hare Terrine with Provencal Herbs
• Rabbit Terrine with Olives
• Pheasant Terrine with Fennel
• Game Selection
• Connoisseur Selection

MEAT RANGE

RAW GOOSE PRODUCTS

Flash-frozen products

• Goose Meat

RAW DUCK PRODUCTS

Fresh products

• Duck Meats

Flash-frozen products

• Duck Tenderloins Pavé IQF
• Duck Breast on a Griddle
• NEW 2008 - IQF 1/2 Duck Hearts
• NEW 2007 - Duck Tenderloins Preparation for Carpaccio
• NEW 2008 - Slices of Raw Duck Breast IQF
• NEW 2008 - Raw Duck Tenderloins Pieces IQF
• Pieces of Raw Duck Meats
• Prepared Duck Meats

DRIED SMOKED GOOSE AND DUCK BREASTS

Goose products

• Whole Goose Breast Stuffed with Bloc of Goose Foie Gras
• Whole Smoked Goose Breast
• Smoked Sliced Goose Breast

Duck products

• NEW 2007 - Duck Breast Roast
• NEW 2008 - Dried Duck Tenderloins Flakes
• Whole Dried Duck Breast
• Whole Dried Pre-sliced Duck Breast
• Dried Sliced Duck Breast
• Whole Smoked Duck Breast
• Whole Smoked Sliced Duck Breast
• Smoked Sliced Duck Breast

OTHERS

Confits

• Goose Confits Cooked in Goose Fat
• Duck Confits Cooked in Duck Fat
• Duck Wings

Prepared dishes

• Goose Gizzards Cooked in Goose Fat
• Duck Gizzards Cooked in Duck Fat
• Perigord Cassoulet with Duck Confit
• Goose Legs Petit Salé Style
• Duck Legs Petit Salé Style

Oils/fats

• Walnut Oil
• Hazelnut Oil
• Grape Seeds Oil
• Goose Fat
• Duck Fat

HALAL RANGE

Semi-cooked foies gras

• Whole Duck Foie Gras
• Bloc of Duck Foie Gras with 30% Liver Pieces
• Whole Goose Foie Gras

Fully-preserved foies gras

• Bloc of Goose Foie Gras with Truffles
• Bloc of Goose Foie Gras
• Bloc of Duck Foie Gras
• Mousse of Goose Foie Gras

Flash-frozen products

• Deep Frozen Whole Smoked Duck Breast
• Deep Frozen Raw Duck Breast
• Flash Frozen Sliced Raw Duck Foie Gras
• Flash Frozen Raw Duck Foie Gras

HALAL RANGE

Semi-cooked foies gras

• Whole Duck Foie Gras
• Bloc of Duck Foie Gras with 30% Liver Pieces
• Whole Goose Foie Gras

Fully-preserved foies gras

• Bloc of Goose Foie Gras with Truffles
• Bloc of Goose Foie Gras
• Bloc of Duck Foie Gras
• Mousse of Goose Foie Gras

Flash-frozen products

• Deep Frozen Whole Smoked Duck Breast
• Deep Frozen Raw Duck Breast
• Flash Frozen Sliced Raw Duck Foie Gras
• Flash Frozen Raw Duck Foie Gras

TRUFFLES RANGE

Perigord black winter truffles

• Brushed Truffles 1st Choice
• Truffles Pieces
• Truffles Breakings
• Truffle Juice

Products with truffle

• Perigueux Sauce with Truffles

NEWS

• N° 19 / June 2008
• N° 18 / April 2008
• N° 17 / October 2007
• N° 16 / June 2007
• N° 15 / March 2007
• N° 14 / November 2006
• N° 13 / June 2006
• N° 12 / April 2006
• N° 11 / November 2005
• N° 10 / April 2005
• N° 9 / February 2005
• N° 8 / January 2005
• N° 7 / June 2004
• N° 6 / January 2004
• N° 5 / October 2003
• N° 4 / June 2003
• N° 3 / April 2003
• N° 2 / September 2002
• N° 1 / January 2002

THE COOK HEADS

• François ADAMSKI
• Yannick ALLENO
• Jean-Pierre BAGNATO
• Michel BRAS
• Sandy CAIRE
• Daniel CHAMBON
• Jean Paul CHEVRÉ
• Jean-Paul CORBILLET
• Mehdi CORTHIER
• Yannick DELPECH
• David DESSEAUX
• Thierry DRAPEAU
• Philippe ETCHEBEST
• Philippe FAUR
• Claude GUIGNARD
• Scott HALLSWORTH
• Eywind HELLSTROM
• Bar ITURRIOZ
• Patrick JEFFROY
• Rodero KOLDO
• Alvin LEUNG
• Andrej MAKHOV
• Régis MARCON
• Thierry MARX
• Pascal MEYNARD
• Pierre ORSI
• Michel PORTOS
• Laurent POURCEL
• Franck PUTELAT
• Justin QUEK
• Michel TRAMA
• Mathieu VIANNAY
• Roland VILLARD

The Last Tendencies

• Aspic of foie gras with leeks and truffle
• Duck breast chops grilled "a la provencale"
• Duck breast on a griddle
• Duck Foie Gras with White Fruit and Eucalyptus
• Exotic Pastry with Foie Gras Frozen Delicacy
• Foie gras with vegetables
• Goose foie gras cooked in a cloth Chasselas marmalade
• Grilled Duck Foie Gras, flavored with aromatic leaves
• Pan-Fried Duck Foie Gras, Pork "Crepinette"
• Poultry supreme in cabbage leafs & Foie Gras
• Scallop Sashimi with foie gras racks
• Small pie of Duck Foie Gras
• Tapas of marinated duck breast
• Thin Pie of duck foie gras

The Best-Sellers

• Chausson of duck Confit with Foie Gras
• Duck confit in Aumonieres
• Duck tenderloin Tournedos with duck Foie Gras
• Salad with Duck Tenderloin marinated, Mesclun Prov
• Slices of duck foie gras pan fried with marinated
• Slices of duck Foie Gras pan fried with red berrie
• Small tomato pastries with duck foie gras
• Tarte Tatin of Duck Foie Gras