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Espelette pepper 40g
Pays Basque
Used in Basque gastronomy, it reveals and flavors all your culinary preparations.
Purple fig chutney 100g
sulphites / Alsace
This purple fig chutney is a perfect condiment to enhance your meat dishes.
Black pepper of Tellichery 70g
Black Tellichery pepper comes from India. Under its vegetable stock aromas, discover a delicate but intense and hot pepper.
Use without moderation on roast beef, sardines or braised salmon.
Black pepper of Penja 70g
A high quality pepper with a definite heat beneath its earthy notes.
Casseroles and stews, strong cheeses and strong meat are all the better for it!
DUCK CONFIT GESIER, MASSE
These delicious duck gizzards are slowly candied in duck fat. The gizzards can be sliced and heated in a pan with a little duck fat.
They can be eaten as a salad.
Black pepper of Malabar 70g
Grown along the Malabar coast in the South West of India, where many spices originate from, this pepper offers sweet and roasted delicate aromas that will enhance the true flavor of scallops, fish, vegetables and desserts.
Pepper of Cubèbe 70g
An unusually shaped peppercorn, it comes from Indonesia. Its subtle flavours, piquant and with a hint of cloves can be used alone or with other pepper to highlight sweet and sour dishes, compotes or chutneys.
Black pepper of Madagascar 70g
A very hot black pepper that surprises with its woody and fruity notes.
Ideal for white meat, gratins, pasta dishes or a simple tomato salad!
Flower of salt (fleur de sel) from Noirmoutier 250g
As for the "grands chefs" in France, its subtle taste will softly enhance your salads, grills and other meals.
Flower of salt (fleur de sel) from Noirmoutier 80g
On grilled meat, with radishes or potatoes, it will be soft and crunchy. Delicately scented, Noirmoutier's fleur de sel brings a note of subtlety to a dish. It is often used as the "finishing touch" of a dish to preserve al its subtlety.
Flower of salt (fleur de sel) from Noirmoutier 125g
During the hottest days of summer, fine crystals form on the surface of the water in the salt marshes. This is known as Fleur de sel. Fleur de sel is still harvested by hand, according to age-old methods and dried in the sun with no additional treatment.
Ham flutes with duck foie gras, MASSE
Fluteaux de jambon are thin slices of rolled ham with a block of duck foie gras in the middle, coated in a fine jelly.
Confit of duck from the perigord, MASSE
The quality of the ducks and the duck fat guarantee a firm and melting meat. 2 legs of confit.
Périgueux truffle sauce, MASSE
A sauce made from a reduction of white wine, butter and small pieces of black truffle for a refined seasoning of your dishes!
Artichoke hearts in extra virgin olive oil.
The artichoke hearts are marinated in extra virgin olive oil, with garlic, peppers and parsley.
A real treat!
Red Peppers of Piquillo
After a careful selection of the best Piquillo peppers, they are roasted, peeled and processed in the traditional way, without using water during the whole process. In this way, the flavours are kept intact, its texture and aroma. Piquillo de Lodosa Pepper Designation of Origin.
Green Peppers Del Piquillo
After a careful selection of the best Piquillo peppers, they are roasted, peeled and processed in the traditional way, without using water during the whole process. In this way, the flavours are kept intact, its texture and aroma. Piquillo de Lodosa Pepper Designation of Origin.
Confit of duck from the perigord 4/5 legs, MASSE
The quality of the ducks and the duck fat guarantee a firm and melting meat. 4/5 legs of confit.
Black Garlic
This black garlic with character combines the traditional Japanese method with IGP white garlic from the Dôme.
Whole goose foie gras from the Périgord, MASSE
Whole goose liver from Périgord
Maison Masse is specialist in raw ‘foie gras’ and gastronomic products since 1884. Made exclusively with IGP Périgord goose foie gras.
Block of Duck Foie Gras from Périgord
Duck liver block from Périgord
Maison Masse is specialist in raw ‘foie gras’ and gastronomic products since 1884. Made exclusively with IGP Périgord duck foie gras.
This protected geographical indication certifies that the ducks are reared in Périgord and force-fed with corn.
Whole duck foie gras from the perigord
Traditionally, foie gras is eaten on country bread with a pepper mill, which is a flavour enhancer.
In a more modern way, with a specific bread and add a chutney of fig, onion or other fruit.
Whole duck foie gras, MASSE
Whole duck foie gras from free-range ducks raised in France and processed exclusively for Masse.
Foie Gras De Canard Entier Du Périgord
This whole duck foie gras is made with duck livers from PGI (Protected Geographical Indication). This is a guarantee of high quality.
This Maison Masse whole duck foie gras is carefully prepared according to a traditional recipe handed down from generation to generation. It is cooked at a low temperature to preserve its delicate aromas and smooth texture. It will be perfect on slices of toast, with just a little ground pepper sprinkled on top.
Terrine with smoked duck breast
This fragrant recipe combines the rustic character of the delicately smoked duck breast with the nobility of the duck to offer you this tasty, typically regional terrine.
This subtle alliance, full of flavours, will delight gourmets in search of originality.
Venisson Terrine
Venison meat, pork throat, poultry liver, egg, porto (sulphite), salt, pepper, garlic, thyme, nutmeg,
This subtle alliance, full of flavours, will delight gourmets in search of originality.
Wild boar terrine
Wild boar meat, pork throat, poultry liver, egg, port (sulphite), salt, pepper, garlic, thyme, nutmeg.
