Assortment Gourmet Bidart

Discover our "Bidart" Assortment3 Whole Duck Foie Gras with Armagnac (+1 FREE Aperitif) History and traditions come together in a perfectly balanced blend of flavors that make up the origins of this terroir and its secrets: all of Gascony is there to delight your taste buds, the South-West and its passion, its festivals and its thousand and a happiness. The liquor of life, as Armagnac is called in this region, and the fruit of the patient and careful work of the peasant, the Foie Gras, unite to share with you the strong character of the Gascons, proud and hardworking. 100% French (South-West), guaranteed without preservatives, colorings and additives. Whole Duck Foie Gras, Armagnac (5%), salt and pepper Guaranteed without preservatives, additives or colorings 780 grams Storage: 3 years minimum (at room temperature). When it comes to canning, our Whole Foies Gras should not be kept in a fridge but in a cupboard in your kitchen or in a cellar. Our Whole Duck Foie Gras gets better before opening at room temperature (like good wine) Tasting tips: : Put your Foie Gras in the fridge one hour before serving it to firm it up a bit (you can unmold it before placing it in the fridge). Once opened and if you have any left, you can keep it in the fridge (4/5 days) Foie gras/Bread pairing: We advise you to taste our Foie Gras on rye bread or toasted country bread. Thank you for forgetting the biscuits 😊 Foie Gras/Wine pairing: A sweet wine, a dry white, a red or champagne? You choose. Sweet wines, you can serve a Monbazillac, a Jurançon or an Alsatian Vendanges Tardives to accompany our Foie gras. Their touch of natural acidity balances the pairing and makes them more digestible than a Sauternes. Dry whites: Harmony or opposition, the choice is yours. Dry but fat white wines, whose texture coats the terrine, such as a Condrieu with aromas of white fruits or a slightly evolved Crozes-Hermitage with notes of truffles and undergrowth, recall the tenderness of semi-cooked foie gras . The accord is unctuous, without being sickening : Our Foie Gras goes very well with a slightly vinous champagne. Its bubbles bring lightness to your appetizers, while its creaminess recalls the gourmet side of foie gras. Prefer a blanc de noirs, made from pinot noir. It will be less acidic than a blanc de blancs champagne. Red wines: Irouleguy, Cahors, Madiran, Bergerac... In the South-West, people don't hesitate to pair foie gras with full-bodied red wines. Here, no fuss, we keep it simple. The terrines are served spread on toasted bread, like a pâté. The smoothness of the foie gras softens the strength of the wine, without giving way to it. Avoid adding chutney and gingerbread: between the power of the wine and the strength of the spices, your foie gras will disappear. Find all our products, the blog, recipes and other news on www.relaisgourmet.com