A rigorous selection
Hand selected one by one and classed following their destination, every liver we use is personally selected by our Chef. Our Cooks remove the gall-balder and trim each liver to suit the particular production.
Livers are then uniformly sprinkled with a mixing of salt and spices of about fifteen aromas wich receipts is jealously kept secret.
Livers are further used for our different preparations.
Here the traditional Duck Foie Gras cooked in cloth.
Hand selected one by one and classed following their destination, every liver we use is personally selected by our Chef. Our Cooks remove the gall-balder and trim each liver to suit the particular production.
Livers are then uniformly sprinkled with a mixing of salt and spices of about fifteen aromas wich receipts is jealously kept secret.
Livers are further used for our different preparations.
Here the traditional Duck Foie Gras cooked in cloth.