DIVIN: The pâté that gives you back the liver
A delicious encounter between the power of the Black Prince and the smoothness of exceptional foie gras. When cooking, the latter brings sweetness to the rustic stuffing that surrounds it. Finded a roundness, elegance and a certain gluttony uphold this recipe.
| Ingredients | Black Prince of Biscay pork meat and liver, duck liver from Ferme Brougnon (30%), salt, pepper, garlic and a pinch of love. |
|---|---|
| Weight | 130 g |
GÉNÈSE : The original pâté
This unpretentious recipe reflects a nostalgic desire to return a simpler way of life. Produced something both pure and generous in flavour. Of course, talking about the premise of a creation, its about Genesis.
Made using Duroc Pork this recipe is getting us back to basics. Its grainy texture and moreish quality ensure it is a serious contender to rival any traditional pâté out there.
DESIR: The promise of a spicy encounter
This recipe offers creamy and refined duck meat, dutifully enhanced by the pronounced character of a « Béarnais » pepper with a sweet fig scent. A charnal encounter between sweetness and fire, where passions mix. A harmony that will ignite the flame of many epicureans.
MAJESTÉ: The nobility of this pâté is its grace
With this recipe, the full power of The Black Prince of Biscay can express itself. Made of a coarsely chopped stuffing and fine lamb’s lettuce, its rough consistency surprises under the tooth revealing a perfection so singular to its character.
MIRACLE: The enchanting scent of a stirred pâté
This dark beer, with light notes of cocoa and coffee, offers sweetness and smoothness to the meat. Expertly balanced, the lightness of its fragrance surprises with its freshness and delicacy while affirming the so particular character of the Black Prince of Biscay. This delicious marriage stands out as an original.
