Spécialités

Dordogne Domaine de Barbe
  • Aperçu 10,5014,70

    Caille farcie au foie gras

    Core of foie gras surrounded by a boneless quailView product

    Caille farcie au foie gras

    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 24,20

    Cou d’oie farci au foie gras

    Goose neck stuff with foie grasView product

    Goose neck stuff with foie gras

    24,20

    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.

     

    29 in stock

    Quantité
  • Aperçu 16,6021,70

    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.

  • Aperçu 9,70

    Crème de foie de canard

    Creamy and deliciousView product

    Creamy and delicious

    9,70

    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.

    Quantité
  • Aperçu 14,0020,20

    Pâté de foie de canard truffé

    Pâté with duck foie gras and trufflesView product

    Pâté with duck foie gras and truffles

    Pâté with duck foie gras and truffles

    Core of foie gras marinated in Armagnac and coated with a thin stuffing of pork and duck. Perigord’s specialty.

    Storage: 4 years in a dry and cool place

    Composition: 50% foie gras, pork and duck meat, truffles 3%, Armagnac, salt and pepper.

    Storage: 4 years in a dry and cool place

    Place in the refrigerator the night before the service.

  • Aperçu 8,0012,60

    Pâté Périgordin

    Pâté with foie gras
    View product

    Pâté with foie gras

    All the flavors of Perigord in one product

    Storage: 4 years in a dry and cool place

    Composition: 30% foie gras mixed with a stuffing of pork and duck, eggs, cream, milk, truffle juice, Truffle 1%, Armagnac, salt and pepper.

    Storage: 4 years in a dry and cool place

    Refrigerate 15 min before tasting

     

  • Aperçu 5,5010,40

    Sauce Périgueux

    Sauce for tournedos or breast.View product

    Sauce for tournedos or breast.

    Ideal sauce for tournedos or breast.

    Storage: 4 years in a dry and cool place

    Composition: Knuckle, truffle crumbs 1%, Paris’s mushrooms, corn flour, salt and pepper.

    Storage: 4 years in a dry and cool place

    serve on it own or add white wine.

  • Aperçu 4,90

    Tourin

    Potage à L'ail du Sud OuestView product

    Potage à L’ail du Sud Ouest

    4,90

    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.

    Lire notre article sur le Tourin du Périgord

    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)

     

    Out of stock

X Actus flash !
L’OURS ORANGE – Philippe de Mascarenhas
Pour vous parler de Philippe de Mascarenhas nous commencerons ainsi: voici quelqu’un qui... 
Foire de Belfort
Retrouvez-nous du 28 août au 01 septembre Plus d’informations sur le site de...