Bordier Sale 4% (Demi Sel) Butter
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Discover Barthouil's unique Duck Foie Gras Entier - rich musky flavor with slight bitterness - perfect for starters!
Discover Barthouil's unique Duck Foie Gras Entier - rich musky flavor with slight bitterness - perfect for starters!
Temporarily out of stock
Get an email when it’s available again.
Try these instead
Similar finds, available now.
Tasting Notes Of The Curator
The Barthouil Duck Foie Gras Entier has a unique musky flavor that is accompanied by slight bitterness at the end of the mouth. It is best served fresh, with toasted bread and light red wine, yellow wine from Jura or white wine from Burgundy. The recommended quantity per person for a starter is 60g.
Pairings And Suggestions
This foie gras pairs well with sweet accompaniments such as figs or apples, as well as savory accompaniments such as onions or mushrooms. It can also be served with toast points or crackers for an easy appetizer.
A Local Tradition
The Barthouil family has been part of the local tradition of Peyrehorade since 1929 when Gaston Barthouil opened his delicatessen. He started making foie gras and smoking salmon supplied by local fishermen. In 1958, he went to Denmark for inspiration on how to improve his smoking method which revolutionized his production process. Today, the Maison Barthouil still uses traditional know-how and produces unique products that are proudly anchored in Peyrehorade's soil.
Storage Instructions
This product should be consumed preferably 4 years before opening and kept in a cool and dry place after opening; it should be consumed within 48 hours after opening.
The Barthouil Duck Foie Gras Entier has a unique musky flavor that is accompanied by slight bitterness at the end of the mouth. It is best served fresh, with toasted bread and light red wine, yellow wine from Jura or white wine from Burgundy. The recommended quantity per person for a starter is 60g.
This foie gras pairs well with sweet accompaniments such as figs or apples, as well as savory accompaniments such as onions or mushrooms. It can also be served with toast points or crackers for an easy appetizer.
The Barthouil family has been part of the local tradition of Peyrehorade since 1929 when Gaston Barthouil opened his delicatessen. He started making foie gras and smoking salmon supplied by local fishermen. In 1958, he went to Denmark for inspiration on how to improve his smoking method which revolutionized his production process. Today, the Maison Barthouil still uses traditional know-how and produces unique products that are proudly anchored in Peyrehorade's soil.
This product should be consumed preferably 4 years before opening and kept in a cool and dry place after opening; it should be consumed within 48 hours after opening.
Curated Selection
