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We let the bacon "equalise" for a week to develop and balance the flavours and then they are ready to slice
Rillettes - 120g
Quickly a protective flor yeast developed on the surface of the cider and was left for ten months before bottling for a secondary fermentation
Mousse De Canard - 120g
It represents the essence of what I love about French cuisine
Foie Gras Terrine Gift Cards We let the bacon "equalise"We buy the finest French Extra raw foie gras lobes, season with Armagnac, white pepper & salt then press & cook them Mi Cuit Sous vide for the perfect delicate spreadable terrine.
