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.

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Black Prince of Biscay pork meat and liver, duck liver from Ferme Brougnon (30%), salt, pepper, garlic and a pinch of love.


130 g