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Canned foie gras is a traditional product, characterized by musky notes and a slight bitterness on the finish. Like a grand cru, it keeps very well and will gain in flavor over time.
Foie gras has been an emblematic product of Maison Barthouil since the very beginning. Gaston Barthouil, a butcher's son, began making it as early as 1929. Today, we're still part of this local tradition. We work exclusively with 5 passionate duck breeders based around Peyrehorade. They raise a slow-growing duck, outdoors for long periods, in small batches. They grow the corn for their feed.
In our workshops, we still practice cold evisceration. We're simply reviving a peasant practice often considered outdated: foie gras has time to mature in the duck, before being worked on. When tasted, its taste is all the more assertive, with a long finish.
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The traditional pâté cooked with Label Rouge farmhouse pork, very tasty and it's indeed an air of country charcuterie that invites itself to your table.
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This recipe from the French gastronomic tradition, inspired by the great chef Auguste Escoffier, combines the delicacy of venison with the slightly tangy side of Grand Veneur sauce, composed of a wine reduction, homemade stock, aromatics and redcurrant jelly. This tasty, spicy terrine will delight game lovers.
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Canned foie gras is a traditional product, characterized by musky notes and a slight bitterness on the finish. Like a grand cru, it keeps very well and will gain in flavor over time.