The brand invented “the block of foie gras” in 1954, this traditional recipe has remained unchanged, insists to make the best foie gras in the world, especially since it is guaranteed without preservatives and is prepared by hand, with Guérande salt and pepper. As a starter, serving with a salad seasoned with a little balsamic vinegar and hazelnut oil. Add diced gingerbread and fresh star-cut figs. Keep refrigerated after opening *Photo for reference only.