Description
Block Goose Foie Gras
Block Goose foie gras. Comtesse du Barry has introduced this traditional recipe when the company was founded in 1954, the recipe has remained unchanged and still without any additives. The 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 duck from South West France.
Comtesse du Barry was created in 1908 in a pleasant little Gascony village called Gimont, when Joseph and Gabrielle Dubarry, respectively tinsmith and pork butcher decided they wanted to be the makers of ‘the best foie gras in the whole world’. By 1926 the firm was renowned throughout the Gers area. The brand is now well present in airports, in les Galeries Lafayette Gourmet, in Monoprix outlets… and aspires to redeploy itself both nationally and internationally by the means of shops in shops, opening franchises and developing sales overseas.
The Comtesse’s Pledge of Quality :
- South West France free range goose
- Cooked in our workshops
- Traditionally made Foie Gras
Packaging:
Serving suggestions:
On toasted sourdough, brioche, and paired with a sweet wine like Sauternes, Gewuerztaminer or even a Champagne.
Serve with Flavour Pearls (Balsamic, Lemon Black Pepper or Native Bush Tomato). Delicious on Margaret River Crackers.
