Assortment Gourmet Nature Aroka

Reconnecting with tradition with authentic and natural flavors. Our Aroka box offers you four natural whole foie gras for 400g natural and three Gourmet Aperitifs (Jurançon, Armagnac and Espelette pepper) to delight your whole family! Guaranteed without preservatives, additives or coloring 4 Foie gras Whole Nature 400g, classic with the flavors of yesteryear Gourmet Aperitif in Jurançon Gourmet aperitif with Armagnac Gourmet aperitif with Espelette pepper Total weight: 2.14 Kg 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 a late Alsatian harvest 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