Cèpes de Bordeaux (boletus Edulis), huile de tournesol, sel, poivre
Keep in a dry cool place
What is Caviar? Caviar is the salted roe, or eggs harvested from a large female fish, known as sturgeons, traditionally the variety native to the Caspian and Black seas. There are several species of sturgeon giving rise to the different types of caviar but the most prized caviar comes from the beluga, Ossetia and sevruga.READ MORE
Foie Gras is a popular and well-known delicacy food, heritage of French cuisine. The duck or goose’s liver has been fattened by force-feeding. Foie Gras does look like a block of shiny butter which has a high content of fat. Its flavour, described as very rich and buttery but delicate unlike an ordinary duck or goose liver. It is a perfect combination, sweet and salty with a very smooth texture that melts in your mouth. Recently, some foie gras producers in Spain and France have found ways to make foie gras without force-feeding the birds and the most well-known producer was Eduardo Sousa. He uses wild geese instead of normal geese as they have the natural ability to generate and store fat in their liver during the winter better.READ MORE
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