When Michelin-starred chef Eric Guerin and Maison Jean Larnaudie meet, they create an exceptional Foie gras. A Foie gras that’s the perfect marriage between a strong terroir and a unique, authentic flavor. This exclusive recipe is a fine delicacy that is sure to tame the tables of grand festive evenings or gourmet aperitifs.
Eric Guerin’s talent and creativity are evident in this Foie gras. The Chef evokes his love for his terroir by choosing Muscadet and Fleur de sel de Guérande. His taste for travel is expressed with Timut pepper from Nepal.
“This Foie Gras perfectly represents my cuisine, with its quirky universe. I integrate the local products I love to work with, as well as the rare spices I’ve discovered on my travels. Fleur de sel de Guérande creates a play of textures and subtly enhances all the flavors. Muscadet combined with Timut pepper adds a nice touch of freshness and a hint of grapefruit that’s very pleasant on the palate. With each bite, I aspire to transport them to another world. Through this unique recipe and the choice of ingredients, I wanted to take gourmets and gourmands on a journey,” explains Chef Eric Guerin.
Vieil Armagnac, with Champagne Rosé …. An award-winning range
Maison Jean Larnaudie has won more than 16 Concours Général Agricole medals since 2007, including the award-winning terrine of mi-cuit whole duck foie gras from the South-West and the jar of Le Parfait old-fashioned goose foie gras in 2014. The IGP Sud-Ouest mi-cuit whole duck Foie Gras range with 4 products and the Larnaudie Prestige conserve range with 5 products were recognized as Saveur de l’Année 2015. Ideal for the festive season.
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