Pâtés and foie gras
Foie Gras, fatty duck liver specialties
This range of salty specialties has been created to offer you traditional recipes, with the same quality concern as for the Lucien Georgelin’s sweet ones. By engaging his own name on the range, Lucien Georgelin guarantees you to offer your customers specialties in the respect of tradition, while providing a touch of innovation.
The duck’s foie Gras which is processed the old ways is an undeniable must-try of the southwest.
Discover the traditional recipe of the whole duck foie gras, prepared the old way, and reserved for purists, to enjoy it as if you were here!
Preparation of duck foie gras on a fruit bed, a combination your taste buds won’t believe exists !
With this innovation signed by Lucien Georgelin, your foie gras/pâté shelf will make some envious! This recipe is twice the astonishment, the mix of sweet and salt in a daring association of hot and cold. A recipe that mixes all the aromas perfectly. A subtle and delectable combination, rich, generous, just sublime!
5 Recipes to discover:
- Preparation of duck foie gras on a figs bed 70g
- Preparation of duck foie gras on a apricots bed 70g
- Preparation of duck foie gras on a peach bed 70 g
- Preparation of duck foie gras on a pears bed 70g
- Preparation of duck foie gras on a mango bed 70g
- Preparation of duck foie gras on a oignon bed 70g
Our range of Foie gras with fruit marmelade is presented in trio (Preparation of duck foie gras on a figs bed + Preparation of duck foie gras on a oignon bed + Preparation of duck foie gras on a peach bed//Preparation of duck foie gras on a peach bed, Preparation of duck foie gras on a apricots bed, Preparation of duck foie gras on a mango bed)
Old preserves of yesterday
Prepared with first class ingredients and following traditional recipes from the Southwest terroir, these pâté recipes are very authentic. Keeping in mind his mother’s memory, Lucien Georgelin has developed this range without adding preservatives or additives. Any household care taker or housewife could make these recipes in the kitchen. Indeed, exactly like a home-made pâté, the fat is visible because there are no additives to fix it in the preparation.
Already 6 references recognized flavor of the year 2013
Respecting ancestral traditions, these range of pâtés/terrines are made in our kitchens of Virazeil, they are refined in the dark for 6 months and will for sure awaken your taste budsas same as for wine or vintage cheese.
Lucien Georgelin’s search towards a full salty range made him discover the company Jean Ciron located in Eymet and saw the potential of this nugget: it possesses a real know-how in the traditional cuisine of the southwest.
This brand is highly established in its region, Périgord, and is known for its range of terrines. Marriage appeared to be obvious, each taking advantage of each other’s know-how.