Sumptuous celebrations with foies gras from the house of Jean Larnaudie, new for 2017: signature foie gras with old armagnac, Madagascar pepper and guérande salt!
Once again this year, Maison Jean Larnaudie is inviting you to your festive tables with two new products: Signature foie gras and the reissue of the IGP Quercy range. Prepared according to the rules of the art, Jean Larnaudie foie gras will delight the taste buds of all gourmets. An historic specialty of the House since 1951, Jean Larnaudie foie gras is the reflection of men and women attached to regional know-how, who pay particular attention to the selection and quality of raw materials.
New in 2017: Signature, a luxury foie gras
For this new recipe, Maison Jean Larnaudie has selected quality IGP* Sud-Ouest foies gras, sublimated by a prestigious seasoning: Vieil Armagnac, Madagascar pepper and Guérande salt. Slow cooking produces a melt-in-the-mouth texture and incomparable smoothness. A daring alliance between a closed terroir and an exotic touch, it’s sure to make your guests travel for Christmas dinner. Available in torchon mi-cuit, Weck jar, lingot, lobe and canned.
PVC ranging from €16.90 to €49.90 depending on format. Available from November 2017.
Re-edition: Quercy, local know-how
This year, the IGP* Quercy collection will once again delight the taste buds! Highly appreciated by lovers of local produce, our foies gras come from ducks raised by local producers, and are crafted with the utmost respect for the product. Salt and pepper sublimate the foie gras, preserving its authenticity and offering a unique texture and flavor on the palate. PVC ranging from €16.90 to €49.90 depending on format. Available from November 2017.
To satisfy all gourmets, maisoN offers a selection range with 4 variations
Le Goût: Fruity and tasty, for fans of strong products
La Tradition: traditional know-how for fans of authentic products
Le Plaisir: Muscadet, Fleur de sel de Guérande and Timut pepper for this recipe by chef Eric Guérin
L’Excellence: A refined and subtly full-bodied recipe with Armagnac and sweet pepper
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