Whole Duck Foie Gras from the South West IGP: duck foie gras from the South West of France whole origin 93.8%, Armagnac, gelatin, salt, coarse pepper, sugar.
Goose Rillettes from the Farm: goose from Eure 67.5%, goose fat from Eure, onion, Guérande salt, black pepper, thyme, nutmeg, garlic
Langoustine rillettes: wild langoustines (Nephrops norvegicus, origin North-East Atlantic) 40%, haddock (melanogramus aeglefinus, origin North-East Atlantic), crème fraiche *, salt, pepper *, gelling agent: agar agar *. * From organic farming
Rillettes de Saint-Jacques: wild scallops (clamys opercularis, North-East Atlantic origin) 65%, crème fraîche * 33%, sea salt, shallot *, pepper *, gelling agent: agar-agar *. * From organic farming.
Crab rillettes: wild crab (Cancer Pagurus, North-East Atlantic origin) 41%, crème fraîche * 34%, wild haddock (Melanogramus Aeglefinus, North-East Atlantic origin) 23%, sea salt, pepper *, gelling agent: agar agar *. * From organic farming
Condiment of mushroom and black summer truffle: Paris mushrooms from Italy 70%, black summer truffle from Tuscany 4% (Tuber Aestivum Vitt.), Olive oil, aroma of truffle, onion, salt, starch potato.