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ATHOS: Le Foie Gras à l'ail noir 50 G

MAISON PATIGNAC

ATHOS: Foie Gras with black garlic 50 G

The black garlic is confit in sea water and delicately cooked for 2 to 3 weeks to give it such a particular color and texture. It gives the foie gras delicious notes of hazelnuts & balsamic vinegar.

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