A delicious recipe for whole foie gras from France.
Our foie gras from Jean Larnaudie is hand-selected in our workshop in Figeac and comes from geese raised in the open air. The Jean Larnaudie house is recognised for the quality of its foie gras. More than 40 medals have been awarded at general agricultural competitions in the last 10 years.

Preparation: A few minutes before serving, remove the foie gras from the refrigerator. Cut about 1cm into slices with a foie gras lyre or a thin-bladed knife, previously soaked in hot water.
Store in a cool, dry place. After opening: keep in the refrigerator and consume quickly.

Taste compatibility:
Best eaten chilled and goes wonderfully with slightly sweet dishes such as chutney or sweet wines.

Ingredients: Goose foie gras, salt, Jurançon, pepper, sugar

Who is Jean Larnaudie?
Anchored for almost 70 years in the Lot en Quercy, Jean Larnaudie is above all men and women attached to French regional know-how and passionate about this essential delicacy of the end of the year celebrations: Foie Gras.
In order to offer you exceptional Foies Gras, special attention is paid to the quality of raw materials and the selection of foie gras. A know-how that is passed on from generation to generation.