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.
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.
Coco passion jam 320g
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The creaminess of coconut and the pep of passion fruit. It's the favourite treat of many an epicurean. Even in the far north. In fact, it's so popular at the end of the year that it makes you wonder if Father Christmas isn't using it for his own personal consumption.
Summer flavours jam 320g
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If you're asked: what are your favourite summer fruits? Chances are you'll come up with peaches, apricots and melons, right? At L'Épicurien, we've decided to keep summer in pots, in case it doesn't come back as quickly as we'd like...
Williams pear jam 320g
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Sweet, juicy, melting. Williams is shy and delicate. But what we love about her is her delicate elegance.
Violet strawberry jam 320g
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Suave, beautiful and simple, that's what we call strawberry and violet. The resulting jam is an ode to the south-west.
Wild Stawberry jam 320g
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If you like strawberry jam, then you'll love Strawberry and Wild Strawberry Jam. It's got that extra something that brings back memories of picking strawberries in the woods. That tangy touch that makes it taste like you've come back for more.
