Lissardy Gourmet box

Let yourself be tempted by our special gift box. The Lissardy box is composed of three Whole Foie Gras, two Apéros Gourmet, a bottle of Monbazillac white wine and its wicker basket.

Guaranteed 100% French (South-West), guaranteed free of preservatives, colourings and additives.

Our Duck Foie Gras comes exclusively from French ducks fed exclusively on yellow corn.

Composition:

A Whole Foie gras with Espelette pepper (naturally perfumed) (180g)
A Whole Foie gras with Sauternes (200g) for the amateurs
A Whole Foie gras with Armagnac (200g) a classic
A Gourmet Aperitif with Jurançon (180g), very tasty
A Gourmet Aperitif with Armagnac (180g), a subtle marriage
A good bottle of Monbazillac white wine, a classic
A foie gras lyre to make beautiful slices
A wicker basket that you can reuse!

Total Weight:  3,34 kg

Conservation: 3 years minimum (at room temperature). When it comes to preservation, our Whole Foies Gras are not kept in a fridge but in a cupboard in your kitchen or in a cellar.

Our Whole Duck Foie Gras improve before opening at room temperature (like a good wine).

Tasting advice:

• Preparation: put your Foie Gras in the fridge one hour before serving to firm it up a little (you can unmould it before placing it in the fridge). Once opened and if you still have some left over, you can keep it in the fridge (4/5 days).
• Foie Gras / Bread combination: we advise you to taste our Foie Gras on rye bread or toasted farmhouse bread. Please forget about the crispbreads
• Foie Gras/Wine combination: a mellow wine, a dry white wine, a red wine or champagne? The choice is yours.
  • Sweet wines, you can serve a Monbazillac, a Jurançon or an Alsatian late harvest to accompany our Foie gras. Their touch of natural acidity balances the harmony and makes them more digestible than a Sauternes.
  • Dry white wines: harmony or opposition, the choice is yours. The dry but fat white wines, whose texture comes to wrap the terrine, like a Condrieu with white fruit aromas or a Crozes-Hermitage that is a little evolved with notes of truffles and undergrowth, remind us of the melting of semi-cooked foie gras. The harmony is unctuous, without being disgusting.
  • Champagne: our Foie Gras goes very well with a slightly vinous champagne. Its bubbles bring lightness to your appetisers, while its smoothness reminds you of the gourmet side of foie gras. Prefer a white of blacks, made from pinot noir. It will be less acidic than a white of whites champagne.
  • Red wines: Irouleguy, Cahors, Madiran, Bergerac… In the South-West, we do not hesitate to match foie gras with full-bodied red wines. Here, no fuss, we keep it simple. We serve the terrines spread on toasted bread, in the manner of a pâté. The unctuousness of the foie gras softens the strength of the wine, without fading in front of it. Avoid adding chutney and gingerbread: between the power of the wine and the strength of the spices, your foie gras would fade away.