ROUGIE DUCK FOIE GRAS

Rougie is specialist is foie gras since 1875. Based in the medieval town of Salat in the beautiful Perigord region of France. This terrine of duck liver, Armagnac and spices is semi cooked and ready to eat.

FLEURANCE FRANCE DUCK FOIE GRAS

This is fully cooked foie gras, the most traditional preparation of goose and duck liver. It proceeds from a raw liver that has been cooked, sterilised and preserved in its own fat. It is generally packed in a can or a glass jar, in pate form, and has a shelf life of several years without refrigeration.

SNAILS - BURGUNDY

These snails (helix pomatia) from Burgundy are the most sort after amongst gourmets. The collecting and preparation are strictly controlled.

HUGOU DUMAS FRENCH TRUFFLES

One of the most notable truffle specialists in Provence, the French Black Truffle is the fruiting body of the fungus tuber melanosporum. These truffles are whole, preserved in a small amount of water then sealed in a sterilised jar. The biggest advantage is, they are the best way to have truffles when they are not in season.

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