Traditional assortment of "Hendaia" truffles

Enjoy our excellent Duck Foie Gras with Black Truffles from Périgord (Tuber Melanosporum), from the South West of France. An exceptional product! The perfect marriage of refinement and elegance: two choice dishes, gourmet and gourmand, noble and fragrant, as powerful as they are sensual, come to shake up your senses and your certainties. Did you think you knew everything about these precious elements? Taste the old-fashioned truffled Duck Foie Gras, awaken your palate and experience absolute pleasure! You will particularly appreciate The 100% French origin of the ducks The unrivaled quality of duck Foie Gras The preparation entirely designed without preservatives The absence of chemical additives The product free of colorings The presence of real black truffles from Périgord The inimitable taste of the terroir Weight: 780g Our Whole Duck Foie Gras improve before opening at room temperature (like good wine) Tasting advice: : Put your Foie Gras in the refrigerator one hour before serving to firm it up a little (you can unmold it before placing it in the refrigerator). Once opened and if you have some left, you can keep it in the fridge (4/5 days) Pairing Foie Gras/Bread: We recommend tasting our Foie Gras on rye bread or toasted country bread. Please forget the rusks 😊 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 rich 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 softness of semi-cooked foie gras. The pairing is smooth, without being sickening : Our Foie Gras goes very well with a slightly vinous champagne. Its bubbles bring lightness to your appetizers, while its smoothness 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, we 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 creaminess of the foie gras softens the strength of the wine, without being overshadowed by it. Avoid adding chutney and gingerbread: between the strength of the wine and the force of the spices, your foie gras would disappear. Find all our products, the blog, recipes and other new features on www.relaisgourmet.com