L’Éclectique

Whole duck foie gras from the southwest (IGP), in its jar. Foie gras lobe deveined by hand. It is the top of the range of foie gras because it is the smoothest and tastiest.

Whole goose foie gras lobe, deveined, salted and peppered. The goose does not have the bitterness of a duck.

Candied figs with Floc de Gascogne.

Candied duck hearts stuffed with foie gras.

The most famous of our creations with the tourbillon.

Duck breast pierced under the skin and stuffed with duck liver.

Look no further for appetizers. Open the box on both sides with your knife push the products and slice some nice medallions.

Cold starter with 10% block of duck foie gras and 2% black truffles (tuber melanosporum).

A slice of bread and here's an appetizer.

Do you want to bubble for a particular event?

Don't go wrong with champagne with Brut tradition, a classic that is sure to please.