Il était une oie dans le Sud Ouest

Fresh, uncooked foie gras. It has a firm texture and subtle, buttery flavor compared to cooked versions. Typically seared or prepared by the diner if served raw.

Foie gras cooked at a lower temperature (mi-cuit). It retains a creamy, smooth texture and rich flavor while being pasteurized. Often served cold or at room temperature.

Foie gras rolled in a cloth towel (torchon) and poached. This traditional method results in a cylindrical shape with a very dense, silky texture.

A whole jar of preserved goose foie gras. Goose liver is generally larger, creamier, and milder than duck liver. Served with bread or toast.

Slices of fresh foie gras flash-fried in a hot pan. The exterior is crispy and caramelized while the inside remains meltingly soft. Seasoned simply with salt.

Hot, pan-seared foie gras served with fruit accompaniments. The sweetness and acidity of the fruit cut through the richness of the liver.

A tasting platter designed for sampling various preparations of foie gras. Ideal for sharing or for those wanting to experience the full range of textures and flavors.

A smooth, creamy soup made from pumpkin and chestnuts. It has a sweet, nutty, and earthy flavor profile, perfect for autumn or winter.

A puff pastry dish likely filled with mushrooms (forest style) and served with premium Noir de Bigorre ham. The ham is known for its delicate, nutty fat.

Roasted beef bone marrow served in the bone. It has a rich, gelatinous, and fatty texture. Enhanced with a savory meat sauce (jus) and usually eaten on toast.

A pressed loaf made of slow-cooked, tender beef cheeks and layers of rich foie gras. Served cold or at room temperature, offering a contrast of meaty and creamy textures.

A classic French dish where a duck leg is slow-cooked in its own fat until tender, then crisped up. The meat falls off the bone, and the skin is savory and crunchy.

A high-quality duck breast (Label Rouge certifies superior quality) seared to preference. It resembles red meat in texture and flavor, often served pink in the middle.

A rich, slow-cooked casserole originating from southern France. It contains creamy white Tarbais beans, sausages, and preserved duck leg (confit). Very hearty and filling.

A traditional blood sausage (boudin noir) seasoned with Espelette pepper, a mild chili from the Basque region. Rich, savory, and slightly spicy.

A generous salad featuring goose products, likely including smoked breast, gizzards, or foie gras. A signature dish of the region.

A tender chicken breast filet with the wing bone attached (supreme). Served with a luxurious, earthy sauce made from morel mushrooms and cream.

Lamb shoulder cooked slowly until very tender. Flavored with Espelette pepper, adding a gentle heat and distinctive Basque flavor to the meat.

Plump scallops pan-roasted until golden. Paired with truffles, adding an intense, aromatic earthiness that complements the sweetness of the seafood.

An extra-large cut of veal chop, grilled or pan-seared. Served with a decadent creamy sauce made with foie gras.

A firm ewe's milk cheese from the French Basque Country. Served traditionally with sweet black cherry jam to balance the nutty, savory cheese.

Brioche bread soaked in a custard mixture and fried until golden. Drizzled with a rich sauce made of caramelized sugar and salted butter.

A rich chocolate cake baked so that the center remains liquid and gooey (fondant). Served warm, often releasing a flow of chocolate when cut.

A baked dessert where figs are set in a thick, flan-like batter. Served with a light and sweet white chocolate mousse.

A classic dessert featuring a buttery pastry crust filled with tangy, sweet lemon curd.

An espresso coffee served with a selection of miniature desserts (mignardises). Allows you to sample multiple sweets at once.