Block foie gras goose
Invented by Comtesse du Barry in 1954, this process consists in mixing together a number of foies gras before cooking, which has the advantage of limiting the amount of fat released during cooking. These foies gras are of equal quality and offer a fine presentation and smooth cut. Farm raised goose from South West France.
The Comtesse’s Pledge of Quality :
- South West France free range goose
- Cooked in our workshops
- Traditionally made Foie Gras
- 65g tin
- 120g tin
- 210g tin
On toasted sourdough, brioche, and paired with a sweet wine like Sauternes, Gewuerztaminer or even a Champagne.