Whole goose foie gras from the South-West

Recognized for its rarity and finesse, goose foie gras from the Southwest is highly sought after by connoisseurs.

The whole foie gras is made with a single piece of a single foie gras, it is the most qualitative of the different types of foie gras. All the more so as it is guaranteed preservative-free and is prepared by hand, with Guérande salt and pepper.

Comtesse du Barry sources its blocks and whole goose foies gras exclusively from the South-West

Packaging :

70, 205 g : tins
90, 140 g : jars

Tasting advice

Place the goose foie gras in the refrigerator the day before tasting. Take care to remove it only 15 minutes before tasting. Slice it at the last moment because our products are free of coloring and preservatives and would brown superficially in contact with the air but without altering the taste.

As an appetizer: Accompanied by a salad dressed with a light vinaigrette prepared with a little balsamic vinegar and walnut or hazelnut oil. Add diced gingerbread and fresh figs cut into stars.

As an aperitif : To be presented on gingerbread toast with mango chutney or onion confit.

Quality Label :
Goose raised in the South-West of France