Nos produits
- Aperçu
27,90€ Cou d’oie farci au foie gras
Goose neck stuff with foie grasView product
Cou d’oie farci au foie gras
Goose neck stuff with foie gras
27,90€Neck skin filled with a stuffing of pork and goose, with pieces of foie gras.
Storage: 4 years in a dry and cool place
Composition: pork and goose, 30% goose foie gras, jelly, cream, eggs, truffles, Armagnac, truffles juice, jelly, salt and pepper.
Storage: 4 years in a dry and cool place
Serve it cold, sliced on a bed of lightly seasonned salad. Refrigerate the night before the service.
Notre proposition d'accompagnement
Traditional garlic soup
5,90€South West garlic soup
Traditional soup made with garlic, egg, duck broth and a touch of vinegar.
Conservation 4 years in the dry and away from heat.
Composition: Eau, fond de volaille, ail, Amidon de maïs, œufs, vinaigre balsamique, sel, poivre
Conservation 4 ans au sec et à l’abri de la chaleur.
Just warm up on low heat.
You can eat it with small croutons of bread.
It can also be eaten cold in gaspacho, with shavings of Parmesan and Serrano ham (or other)
Sauce for tournedos or breast.
Ideal sauce for tournedos or breast.
Storage: 4 years in a dry and cool place
Composition: Poultry broth, Madeira 13%, truffle juice, white wine, wheat flour, goose fat, truffled butter 2 %, salt pepper
Storage 4 years dry and away from heat.(Product selected by Badefolaise)
serve on it own or add white wine.
Core of foie gras surrounded by a boneless quail
Core of foie gras surrounded by a boneless quail
Storage: 4 years in a dry and cool place
Composition: quail, 30% foie gras, jelly, Porto, salt and pepper.
Storage: 4 years in a dry and cool place
Serve it fresh, sliced, with some salad
- Aperçu
Price range: 19,20€ through 25,30€ Cou de canard farci au foie gras
Duck neck stuff with foie grasView product
Duck neck stuff with foie gras
Neck skin filled with a stuffing of pork and duck, sprinkled with Armagnac with pieces of foie gras.
Storage: 4 years in a dry and cool place
Composition: pork and duck, 30% duck foie gras, jelly, cream, eggs, truffles, Armagnac, truffles juice, salt and pepper.
Storage: 4 years in a dry and cool place
serve it cold, sliced on a bed of lightly seasonned salad. Refrigerate the night before the service.
Notre proposition d'accompagnement
Traditional garlic soup
5,90€South West garlic soup
Traditional soup made with garlic, egg, duck broth and a touch of vinegar.
Conservation 4 years in the dry and away from heat.
Composition: Eau, fond de volaille, ail, Amidon de maïs, œufs, vinaigre balsamique, sel, poivre
Conservation 4 ans au sec et à l’abri de la chaleur.
Just warm up on low heat.
You can eat it with small croutons of bread.
It can also be eaten cold in gaspacho, with shavings of Parmesan and Serrano ham (or other)
Sauce for tournedos or breast.
Ideal sauce for tournedos or breast.
Storage: 4 years in a dry and cool place
Composition: Poultry broth, Madeira 13%, truffle juice, white wine, wheat flour, goose fat, truffled butter 2 %, salt pepper
Storage 4 years dry and away from heat.(Product selected by Badefolaise)
serve on it own or add white wine.
Core of foie gras surrounded by a boneless quail
Core of foie gras surrounded by a boneless quail
Storage: 4 years in a dry and cool place
Composition: quail, 30% foie gras, jelly, Porto, salt and pepper.
Storage: 4 years in a dry and cool place
Serve it fresh, sliced, with some salad
- Aperçu
11,20€ Crème de foie de canard
Creamy and deliciousView product
Creamy and delicious
11,20€Creamy and delicious
Storage: 4 years in a dry and cool place
Composition: 50% kneaded duck foie gras, 20% cream, 10% eggs, milk, truffle juice, Porto wine, salt and pepper.
Storage: 4 years in a dry and cool place
Ideal for toasts or to flavor your sauces and stuffings.
Notre proposition d'accompagnement
Traditional garlic soup
5,90€South West garlic soup
Traditional soup made with garlic, egg, duck broth and a touch of vinegar.
Conservation 4 years in the dry and away from heat.
Composition: Eau, fond de volaille, ail, Amidon de maïs, œufs, vinaigre balsamique, sel, poivre
Conservation 4 ans au sec et à l’abri de la chaleur.
Just warm up on low heat.
You can eat it with small croutons of bread.
It can also be eaten cold in gaspacho, with shavings of Parmesan and Serrano ham (or other)
Sauce for tournedos or breast.
Ideal sauce for tournedos or breast.
Storage: 4 years in a dry and cool place
Composition: Poultry broth, Madeira 13%, truffle juice, white wine, wheat flour, goose fat, truffled butter 2 %, salt pepper
Storage 4 years dry and away from heat.(Product selected by Badefolaise)
serve on it own or add white wine.
Core of foie gras surrounded by a boneless quail
Core of foie gras surrounded by a boneless quail
Storage: 4 years in a dry and cool place
Composition: quail, 30% foie gras, jelly, Porto, salt and pepper.
Storage: 4 years in a dry and cool place
Serve it fresh, sliced, with some salad
- Aperçu
Price range: 11,30€ through 20,40€ Enchaud périgordin
Pork loin braised and the preserved in cook fatView product
Pork loin braised and the preserved in cook fat
Pork loin braised and the preserved in cook fat
Storage: 4 years in a dry and cool place
Composition: pork loin, fat, garlic, salt and pepper
Pork selected by la badefolaise
Storage: 4 years in a dry and cool place
Serve cold with a salad and rosted potatoes.
Notre proposition d'accompagnement
Goose fat
5,00€Goose fat
Storage: 4 years in a dry and cool place. Once opened, keep it in a jar in the refrigerator
Composition : goose fat (composition similar to olive oil)
Storage: 4 years in a dry and cool place. Once opened, keep it in a jar in the refrigerator
Once opened, keep it in a jar in the refrigerator
28 in stock
Confits – Hearts
6,10€Hearts cooked in some fat
Storage: 4 years in a dry and cool place
Composition: hearts, goose fat, salt
Storage: 4 years in a dry and cool place
Serve it hot, thinly sliced on a bed of salad with croutons grilled with fat, walnuts and slices of dried duck breast
31 in stock
- Aperçu
Price range: 43,40€ through 56,10€ Foie gras d’oie entier stérilisé
Goose foie grasView product
Goose foie gras
Foie gras entier stérilisé
Part or whole liver lobes trimmed and de-veined, prepared like in the old days. IRREGULAR FLAVOR.
Storage: 4 years in a dry and cool place.
Composition: 98% foie gras, salt, pepper
Let it ages as a fine wine.
Storage: 4 years in a dry and cool place.
Open 1/2h before tasting. Serve fresh and not chilled.
Notre proposition d'accompagnement
Sale!
Bloc of Goose Foie Gras
Bloc of Goose Foie Gras
100% goose foie gras knead by mechanicals means.
Storage: 4 years in a dry and cool place
Composition: 98% emulsified foie gras, water, salt, pepper.
Storage: 4 years in a dry and cool place
Ideal for aperitif toasts
Goose foie gras
60% de morceaux stérilisé
A PRODUCT OF AN EXTREME QUALITY.
Assembly of foie gras fully trimmed and de-veined, cut into pieces, bound up by a liver paste, giving a bloc with a regular flavor and very little fat.
Improve with age.
Storage: 4 years in a dry and cool place
Composition: 98% goose foie gras, salt, pepper, Armagnac.
Storage: 4 years in a dry and cool place
Open 1/2h before tasting. Serve it fresh and not chilled.
Our advice: enjoy your first mouthful without bread to develop all its qualities.
- Aperçu
Price range: 37,20€ through 48,50€ Foie gras de canard entier stérilisé
Duck foie grasView product
Duck foie gras
Foie gras entier stérilisé
This is the foie gras of our countryside. Part or whole liver lobes trimmed and de-veined prepared like in the old days. IRREGULAR FLAVOR.
Storage: 4 years in a dry and cool place
Let it ages like a fine wine
Composition: 98% duck foie gras, salt, pepper
Storage: 4 years in a dry and cool place.
Open 1/2h before tasting. Serve it fresh and not chilled.
Notre proposition d'accompagnement
Duck foie gras,
It is the rustic foie gras of our countryside. Trimmed and deveined whole liver lobes prepared plain as before. IRREGULAR FLAVOR, sometimes heavy exudation of fat
Conservation 6 months in refrigerator at +2° +4°
Composition: 98% duck foie gras, salt, pepper
Storage 6 months in the refrigerator at +2° +4° C
Duck foie gras knead by mechanicals means
100% duck foie gras knead by mechanicals means.
Smoothy. Easy for little toasts.
Storage: 4 years in a dry and cool place
Composition: 98% emulsified foie gras, water, salt, pepper.
Storage: 4 years in a dry and cool place
Place it in your fridge the day before tasting
- Aperçu
13,30€ Gésiers d’oie confits
3-4 goose gizzardsView product
3-4 goose gizzards
13,30€3-4 goose gizzards cooked in some fat
Storage: 4 years in a dry and cool place
Composition: 3-4 goose gizzards, goose fat, salt
Storage: 4 years in a dry and cool place
Serve hot, thinly sliced on a bed of crisp salad with croutons toasted with fat, walnuts and slices of dried duck breast.
Notre proposition d'accompagnement
Goose fat
5,00€Goose fat
Storage: 4 years in a dry and cool place. Once opened, keep it in a jar in the refrigerator
Composition : goose fat (composition similar to olive oil)
Storage: 4 years in a dry and cool place. Once opened, keep it in a jar in the refrigerator
Once opened, keep it in a jar in the refrigerator
28 in stock
Pork loin braised and the preserved in cook fat
Pork loin braised and the preserved in cook fat
Storage: 4 years in a dry and cool place
Composition: pork loin, fat, garlic, salt and pepper
Pork selected by la badefolaise
Storage: 4 years in a dry and cool place
Serve cold with a salad and rosted potatoes.
Confits – Hearts
6,10€Hearts cooked in some fat
Storage: 4 years in a dry and cool place
Composition: hearts, goose fat, salt
Storage: 4 years in a dry and cool place
Serve it hot, thinly sliced on a bed of salad with croutons grilled with fat, walnuts and slices of dried duck breast
31 in stock
- Aperçu
13,30€ Gésiers de canard confits
6-7 gizzards of duckView product
6-7 gizzards of duck
13,30€6-7 gizzards of duck cooked in some fat
Storage: 4 years in a dry and cool place
Composition: 6-7 gizzards of duck, goose fat, salt
Storage: 4 years in a dry and cool place
Serve hot, thinly sliced on a bed of crisp salad with croutons toasted with fat, walnuts and slices of dried duck breast.
39 in stock
Notre proposition d'accompagnement
Goose fat
5,00€Goose fat
Storage: 4 years in a dry and cool place. Once opened, keep it in a jar in the refrigerator
Composition : goose fat (composition similar to olive oil)
Storage: 4 years in a dry and cool place. Once opened, keep it in a jar in the refrigerator
Once opened, keep it in a jar in the refrigerator
28 in stock
Pork loin braised and the preserved in cook fat
Pork loin braised and the preserved in cook fat
Storage: 4 years in a dry and cool place
Composition: pork loin, fat, garlic, salt and pepper
Pork selected by la badefolaise
Storage: 4 years in a dry and cool place
Serve cold with a salad and rosted potatoes.
Confits – Hearts
6,10€Hearts cooked in some fat
Storage: 4 years in a dry and cool place
Composition: hearts, goose fat, salt
Storage: 4 years in a dry and cool place
Serve it hot, thinly sliced on a bed of salad with croutons grilled with fat, walnuts and slices of dried duck breast
31 in stock
- Aperçu
5,00€ Graisse d’oie
Goose fatView productGoose fat
5,00€Goose fat
Storage: 4 years in a dry and cool place. Once opened, keep it in a jar in the refrigerator
Composition : goose fat (composition similar to olive oil)
Storage: 4 years in a dry and cool place. Once opened, keep it in a jar in the refrigerator
Once opened, keep it in a jar in the refrigerator
28 in stock
Notre proposition d'accompagnement
Pork loin braised and the preserved in cook fat
Pork loin braised and the preserved in cook fat
Storage: 4 years in a dry and cool place
Composition: pork loin, fat, garlic, salt and pepper
Pork selected by la badefolaise
Storage: 4 years in a dry and cool place
Serve cold with a salad and rosted potatoes.
Confits – Hearts
6,10€Hearts cooked in some fat
Storage: 4 years in a dry and cool place
Composition: hearts, goose fat, salt
Storage: 4 years in a dry and cool place
Serve it hot, thinly sliced on a bed of salad with croutons grilled with fat, walnuts and slices of dried duck breast
31 in stock
- Aperçu
Price range: 3,70€ through 4,80€ Grattons
Cuts of meat from goose and duck seasoned with garlicView product
Cuts of meat from goose and duck seasoned with garlic
Cuts of meat from goose and duck chopped, seasoned with garlic
Storage: 4 years in a dry and a cool place
Composition: cuts of meat, skins and trimmings from goose and duck chopped, seasoned with garlic, salt and pepper.
Storage: 4 years in a dry and a cool place
Eat on bread, toast as an appetizer or mix in fried potatoes.
Notre proposition d'accompagnement
Onions-raisins rillettes
6,10€Duck rillettes subtly enhanced by the sweet and savory combination of onions and raisins!
They will delight you guests as an aperitif or on a gourmet toast.
Storage: 4 years in a dry place away from heat
90g jar
Ingredients: duck meat, onions 10%, raisins 10%%, salt, pepper
Rustic pâté with Espelette
4,10€Our rustic pâté with Espelette pepper !
Improves with age, very fragrant.
Shelf life 4 years, dry and away from heat.
90g jar
Rustic pâté with Espelette: Pork meat and liver, duck meat, mashed foie gras, milk, eggs, cream, onions, shallots, 1% Espelette pepper, Armagnac, salt, pepper
Rillettes au Roquefort
6,10€Our duck rillettes flavored with Aveyronnais cheese!
They will surprise your guests for an aperitif
Shelf life 4 years, dry and away from heat.
90g jar
Ingredients: duck meat, Roquefort 12%, salt, pepper
- Aperçu
Price range: 3,90€ through 7,40€ Haricots blancs cuisinés
White beansView product
White beans
White beans
Storage: 4 years in a dry and cool place
Composition: white beans, cooked sauce*, tomato sauce, goose fat, starch, herbs, salt, pepper
Storage: 4 years in a dry and cool place
Simmer and simply taste
Notre proposition d'accompagnement
Traditional garlic soup
5,90€South West garlic soup
Traditional soup made with garlic, egg, duck broth and a touch of vinegar.
Conservation 4 years in the dry and away from heat.
Composition: Eau, fond de volaille, ail, Amidon de maïs, œufs, vinaigre balsamique, sel, poivre
Conservation 4 ans au sec et à l’abri de la chaleur.
Just warm up on low heat.
You can eat it with small croutons of bread.
It can also be eaten cold in gaspacho, with shavings of Parmesan and Serrano ham (or other)
Goose fricassée (with white wine)
19,00€Fine preparations of goose pieces marinated in white wine and then braised with Bergerac.
Storage: 4 years in a dry and cool place
Composition : Pieces of marinated goose, white wine from Bergerac AOC Sauvignon, Monbazillac, grape juice, carrots, zucchini, mushrooms, onions, shallots, basis for sauce*, corn starch, salt and pepper.
Storage: 4 years in a dry and cool place
*basis for sauce: carcass stock + vegetables cooked by ourselves
Serve with steamed or roasted potatoes, mashed potatoes, green beans, noodles, rice.
Goose pieces cooked in a red wine
19,40€Goose pieces marinated in a red wine AOC Bergerac accompanied by thin slices of mushrooms (Porcini)
Storage: 4 years in a dry and cool place
Composition: goose meat, red wine AOC Bergerac, ceps, carrots, onions, shallots, basis for sauce*, corn starch, salt and pepper
Storage: 4 years in a dry and cool place
*basis for sauce: carcass stock + vegetables cooked by ourselves
Serve with garlic croutons, linked with a kneaded butter. Serve with potatoes (grilled, vapors), green beans, noodles, mashed…
48 in stock
- Aperçu
19,20€ Magret de canard aux olives
Duck breast cooked with green olivesView product
Duck breast cooked with green olives
19,20€Duck breast cooked with green olives
Storage: 4 years in a dry and cool place
Composition: 55% braised duck breast, duck stock, green olives, AOC Sauvignon, bacon, dried tomatoes, shallot, sour wine, onions, basis for sauce*, corn starch, salt and pepper
Storage: 4 years in a dry and cool place
*basis for sauce: carcass stock + vegetables cooked by ourselves
Recette : Réchauffer doucement à la casserole et ajouter des pâtes fraiches ou du riz.
41 in stock
Notre proposition d'accompagnement
Traditional garlic soup
5,90€South West garlic soup
Traditional soup made with garlic, egg, duck broth and a touch of vinegar.
Conservation 4 years in the dry and away from heat.
Composition: Eau, fond de volaille, ail, Amidon de maïs, œufs, vinaigre balsamique, sel, poivre
Conservation 4 ans au sec et à l’abri de la chaleur.
Just warm up on low heat.
You can eat it with small croutons of bread.
It can also be eaten cold in gaspacho, with shavings of Parmesan and Serrano ham (or other)
Goose fricassée (with white wine)
19,00€Fine preparations of goose pieces marinated in white wine and then braised with Bergerac.
Storage: 4 years in a dry and cool place
Composition : Pieces of marinated goose, white wine from Bergerac AOC Sauvignon, Monbazillac, grape juice, carrots, zucchini, mushrooms, onions, shallots, basis for sauce*, corn starch, salt and pepper.
Storage: 4 years in a dry and cool place
*basis for sauce: carcass stock + vegetables cooked by ourselves
Serve with steamed or roasted potatoes, mashed potatoes, green beans, noodles, rice.
Goose pieces cooked in a red wine
19,40€Goose pieces marinated in a red wine AOC Bergerac accompanied by thin slices of mushrooms (Porcini)
Storage: 4 years in a dry and cool place
Composition: goose meat, red wine AOC Bergerac, ceps, carrots, onions, shallots, basis for sauce*, corn starch, salt and pepper
Storage: 4 years in a dry and cool place
*basis for sauce: carcass stock + vegetables cooked by ourselves
Serve with garlic croutons, linked with a kneaded butter. Serve with potatoes (grilled, vapors), green beans, noodles, mashed…
48 in stock
- Aperçu
18,90€ Magret de canard aux pêches
Duck breast cooked with peachesView product
Duck breast cooked with peaches
18,90€300g of sliced duck breast and chunks of peaches
Storage: 4 years in a dry and cool place
Composition: 55% duck breast, duck stock*, peaches, white wine AOC Sauvignon, Monbazillac, sherry vinegar, onions, sorn starch, salt and pepper
Storage: 4 years in a dry and cool place
*duck stock: carcass stock + vegetables cooked by ourselves
Simmer and simply taste with fresh pasta or boiled potatoes
21 in stock
Notre proposition d'accompagnement
Traditional garlic soup
5,90€South West garlic soup
Traditional soup made with garlic, egg, duck broth and a touch of vinegar.
Conservation 4 years in the dry and away from heat.
Composition: Eau, fond de volaille, ail, Amidon de maïs, œufs, vinaigre balsamique, sel, poivre
Conservation 4 ans au sec et à l’abri de la chaleur.
Just warm up on low heat.
You can eat it with small croutons of bread.
It can also be eaten cold in gaspacho, with shavings of Parmesan and Serrano ham (or other)
Goose fricassée (with white wine)
19,00€Fine preparations of goose pieces marinated in white wine and then braised with Bergerac.
Storage: 4 years in a dry and cool place
Composition : Pieces of marinated goose, white wine from Bergerac AOC Sauvignon, Monbazillac, grape juice, carrots, zucchini, mushrooms, onions, shallots, basis for sauce*, corn starch, salt and pepper.
Storage: 4 years in a dry and cool place
*basis for sauce: carcass stock + vegetables cooked by ourselves
Serve with steamed or roasted potatoes, mashed potatoes, green beans, noodles, rice.
Goose pieces cooked in a red wine
19,40€Goose pieces marinated in a red wine AOC Bergerac accompanied by thin slices of mushrooms (Porcini)
Storage: 4 years in a dry and cool place
Composition: goose meat, red wine AOC Bergerac, ceps, carrots, onions, shallots, basis for sauce*, corn starch, salt and pepper
Storage: 4 years in a dry and cool place
*basis for sauce: carcass stock + vegetables cooked by ourselves
Serve with garlic croutons, linked with a kneaded butter. Serve with potatoes (grilled, vapors), green beans, noodles, mashed…
48 in stock
- Aperçu
18,90€ Magret de canard aux pruneaux
Duck breast cooked with prunesView product
Duck breast cooked with prunes
18,90€Duck breast cooked with prunes
Storage: 4 years in a dry and cool place
Composition: duck breast, duck stock*, prunes, red wine AOC Bergerac, onions, shallots, corn starch, salt and pepper
Storage: 4 years in a dry and cool place
*duck stock: carcass stock + vegetables cooked by ourselves
Simmer and simply taste with fresh pasta or potatoes.
Notre proposition d'accompagnement
Traditional garlic soup
5,90€South West garlic soup
Traditional soup made with garlic, egg, duck broth and a touch of vinegar.
Conservation 4 years in the dry and away from heat.
Composition: Eau, fond de volaille, ail, Amidon de maïs, œufs, vinaigre balsamique, sel, poivre
Conservation 4 ans au sec et à l’abri de la chaleur.
Just warm up on low heat.
You can eat it with small croutons of bread.
It can also be eaten cold in gaspacho, with shavings of Parmesan and Serrano ham (or other)
Goose fricassée (with white wine)
19,00€Fine preparations of goose pieces marinated in white wine and then braised with Bergerac.
Storage: 4 years in a dry and cool place
Composition : Pieces of marinated goose, white wine from Bergerac AOC Sauvignon, Monbazillac, grape juice, carrots, zucchini, mushrooms, onions, shallots, basis for sauce*, corn starch, salt and pepper.
Storage: 4 years in a dry and cool place
*basis for sauce: carcass stock + vegetables cooked by ourselves
Serve with steamed or roasted potatoes, mashed potatoes, green beans, noodles, rice.
Goose pieces cooked in a red wine
19,40€Goose pieces marinated in a red wine AOC Bergerac accompanied by thin slices of mushrooms (Porcini)
Storage: 4 years in a dry and cool place
Composition: goose meat, red wine AOC Bergerac, ceps, carrots, onions, shallots, basis for sauce*, corn starch, salt and pepper
Storage: 4 years in a dry and cool place
*basis for sauce: carcass stock + vegetables cooked by ourselves
Serve with garlic croutons, linked with a kneaded butter. Serve with potatoes (grilled, vapors), green beans, noodles, mashed…
48 in stock
- Aperçu
12,17€ Magret séché fourré au foie gras
Breast stuffed with foie grasView product
Breast stuffed with foie gras
12,17€Breast stuffed with Foie Gras
Storage: 2 month in a refrigerator (+2 / +4 C°)
Composition: duck breast (dried), duck foie gras, salt and pepper
Storage: 2 month in a refrigerator (+2 / +4 C°)
Original starter to serve with a salad…
8 in stock
Notre proposition d'accompagnement
salted and dried naturally
17,46€Tasty and sweet.
Salted and dried naturaly
Storage: 7 month in a refrigerator
Composition: Duck breast, salt, pepper
Weight: 300g
Storage: 7 month in a refrigerator
Cut in slices as an appetizer or with a salad of gizzards
- Aperçu Sale!
Original price was: 14,90€.13,41€Current price is: 13,41€. Manchons de canard confits
6 duck drumsticks cooked in some fatView productSale!
6 duck drumsticks cooked in some fat
Original price was: 14,90€.13,41€Current price is: 13,41€.6 duck drumsticks cooked in some fat
Storage: 4 years in a dry and cool place
Composition: 6 duck drumsticks, fat, salt
Storage: 4 years in a dry and cool place
Remove the fat with a hot water bath, drain and then spend 5 to 6 minutes on the grill to brown. Serve with fried potatoes in goose fat or green beans.
Notre proposition d'accompagnement
Rillettes au Roquefort
6,10€Our duck rillettes flavored with Aveyronnais cheese!
They will surprise your guests for an aperitif
Shelf life 4 years, dry and away from heat.
90g jar
Ingredients: duck meat, Roquefort 12%, salt, pepper
Pâté aux Noix du Périgord
4,10€Our rustic pâté with wallnuts !
Improves with age, very fragrant.
Shelf life 4 years, dry and away from heat.
90g jar
Ingredients: pâté with walnuts: Pork meat and liver, walnuts 13%, duck meat, foie gras puree, milk, eggs, cream, onions, shallots, walnut brandy, Armagnac, salt, pepper
Sale!
Handcrafted in Périgord
Marmelade prepared with 60g of fruit per 100g.
250g jar
Ingredients:
Apricots : apricots, sugar, concentrated lemon juice, Grand Marnier, pectin (if the fruit does not contain enough)
Citrus fruits : Orange, grapefruit, lemon, sugar, Grand Marnier, pectin (if the fruit does not contain enough)
Strawberry : Strawberry, sugar, concentrated lemon juice, rum, pectin (if the fruit does not contain enough)
Gratte-cul : Rosehip pulp, sugar, concentrated lemon juice, raspberry liqueur, vanilla flavor, pectin (if the fruit does not contain enough)
Keep cool after opening
