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• Aperçu 18,60€

  Mijoté d’oie

  Goose fricassée (with white wine)View product
  

  

  

  

  1. 
  2. 
  3. 

  Mijoté d’oie

  Goose fricassée (with white wine)

  18,60€

  • Description
  • Details
  • How to cook it

  Fine preparations of goose pieces marinated in white wine and then braised with Bergerac.

  Storage: 4 years in a dry and cool place

  Composition : Pieces of marinated goose, white wine from Bergerac AOC Sauvignon, Monbazillac, grape juice, carrots, zucchini, mushrooms, onions, shallots, basis for sauce*, corn starch, salt and pepper.

  Storage: 4 years in a dry and cool place

  *basis for sauce: carcass stock + vegetables cooked by ourselves

  Serve with steamed or roasted potatoes, mashed potatoes, green beans, noodles, rice.

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  Notre proposition d'accompagnement

  

  

  

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  Traditional garlic soup

  5,80€

  • Description
  • Details
  • How to cook it

  South West garlic soup

  Traditional soup made with garlic, egg, duck broth and a touch of vinegar.

  Conservation 4 years in the dry and away from heat.

  Lire notre article sur le Tourin du Périgord

  Composition:  Eau, fond de volaille, ail, Amidon de maïs, œufs, vinaigre balsamique, sel, poivre

  Conservation 4 ans au sec et à l’abri de la chaleur.

  Just warm up on low heat.

  You can eat it with small croutons of bread.

  It can also be eaten cold in gaspacho, with shavings of Parmesan and Serrano ham (or other)

   

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  Goose pieces cooked in a red wine

  19,00€

  • Description
  • Details
  • How to cook it

  Goose pieces marinated in a red wine AOC Bergerac accompanied by thin slices of mushrooms (Porcini)

  Storage: 4 years in a dry and cool place

   

  Composition: goose meat, red wine AOC Bergerac, ceps, carrots, onions, shallots, basis for sauce*, corn starch, salt and pepper

  Storage: 4 years in a dry and cool place

  *basis for sauce: carcass stock + vegetables cooked by ourselves

  Serve with garlic croutons, linked with a kneaded butter. Serve with potatoes (grilled, vapors), green beans, noodles, mashed…

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• Aperçu 18,80€

  Magret de canard aux olives

  Duck breast cooked with green olivesView product
  

  

  

  

  

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  Duck breast cooked with green olives

  18,80€

  • Description
  • Details
  • How to cook it

  Duck breast cooked with green olives

  Storage: 4 years in a dry and cool place

   

  Composition: 55% braised duck breast, duck stock, green olives, AOC Sauvignon, bacon, dried tomatoes, shallot, sour wine, onions, basis for sauce*, corn starch, salt and pepper

  Storage: 4 years in a dry and cool place

  *basis for sauce: carcass stock + vegetables cooked by ourselves

  Recette : Réchauffer doucement à la casserole et ajouter des pâtes fraiches ou du riz.

  Quantité

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  Notre proposition d'accompagnement

  

  

  

  1. 
  2. 

  Traditional garlic soup

  5,80€

  • Description
  • Details
  • How to cook it

  South West garlic soup

  Traditional soup made with garlic, egg, duck broth and a touch of vinegar.

  Conservation 4 years in the dry and away from heat.

  Lire notre article sur le Tourin du Périgord

  Composition:  Eau, fond de volaille, ail, Amidon de maïs, œufs, vinaigre balsamique, sel, poivre

  Conservation 4 ans au sec et à l’abri de la chaleur.

  Just warm up on low heat.

  You can eat it with small croutons of bread.

  It can also be eaten cold in gaspacho, with shavings of Parmesan and Serrano ham (or other)

   

  Quantité

  Add to cart

  

  

  

  

  1. 
  2. 
  3. 

  Goose fricassée (with white wine)

  18,60€

  • Description
  • Details
  • How to cook it

  Fine preparations of goose pieces marinated in white wine and then braised with Bergerac.

  Storage: 4 years in a dry and cool place

  Composition : Pieces of marinated goose, white wine from Bergerac AOC Sauvignon, Monbazillac, grape juice, carrots, zucchini, mushrooms, onions, shallots, basis for sauce*, corn starch, salt and pepper.

  Storage: 4 years in a dry and cool place

  *basis for sauce: carcass stock + vegetables cooked by ourselves

  Serve with steamed or roasted potatoes, mashed potatoes, green beans, noodles, rice.

  Quantité

  Add to cart

  

  

  

  

  1. 
  2. 
  3. 

  Goose pieces cooked in a red wine

  19,00€

  • Description
  • Details
  • How to cook it

  Goose pieces marinated in a red wine AOC Bergerac accompanied by thin slices of mushrooms (Porcini)

  Storage: 4 years in a dry and cool place

   

  Composition: goose meat, red wine AOC Bergerac, ceps, carrots, onions, shallots, basis for sauce*, corn starch, salt and pepper

  Storage: 4 years in a dry and cool place

  *basis for sauce: carcass stock + vegetables cooked by ourselves

  Serve with garlic croutons, linked with a kneaded butter. Serve with potatoes (grilled, vapors), green beans, noodles, mashed…

  Quantité

  Add to cart
• Aperçu 19,00€

  Civet d’oie

  Goose pieces cooked in a red wineView product
  

  

  

  

  1. 
  2. 
  3. 

  Goose pieces cooked in a red wine

  19,00€

  • Description
  • Details
  • How to cook it

  Goose pieces marinated in a red wine AOC Bergerac accompanied by thin slices of mushrooms (Porcini)

  Storage: 4 years in a dry and cool place

   

  Composition: goose meat, red wine AOC Bergerac, ceps, carrots, onions, shallots, basis for sauce*, corn starch, salt and pepper

  Storage: 4 years in a dry and cool place

  *basis for sauce: carcass stock + vegetables cooked by ourselves

  Serve with garlic croutons, linked with a kneaded butter. Serve with potatoes (grilled, vapors), green beans, noodles, mashed…

  Quantité

  Add to cart

  Notre proposition d'accompagnement

  

  

  

  1. 
  2. 

  Traditional garlic soup

  5,80€

  • Description
  • Details
  • How to cook it

  South West garlic soup

  Traditional soup made with garlic, egg, duck broth and a touch of vinegar.

  Conservation 4 years in the dry and away from heat.

  Lire notre article sur le Tourin du Périgord

  Composition:  Eau, fond de volaille, ail, Amidon de maïs, œufs, vinaigre balsamique, sel, poivre

  Conservation 4 ans au sec et à l’abri de la chaleur.

  Just warm up on low heat.

  You can eat it with small croutons of bread.

  It can also be eaten cold in gaspacho, with shavings of Parmesan and Serrano ham (or other)

   

  Quantité

  Add to cart

  

  

  

  

  1. 
  2. 
  3. 

  Goose fricassée (with white wine)

  18,60€

  • Description
  • Details
  • How to cook it

  Fine preparations of goose pieces marinated in white wine and then braised with Bergerac.

  Storage: 4 years in a dry and cool place

  Composition : Pieces of marinated goose, white wine from Bergerac AOC Sauvignon, Monbazillac, grape juice, carrots, zucchini, mushrooms, onions, shallots, basis for sauce*, corn starch, salt and pepper.

  Storage: 4 years in a dry and cool place

  *basis for sauce: carcass stock + vegetables cooked by ourselves

  Serve with steamed or roasted potatoes, mashed potatoes, green beans, noodles, rice.

  Quantité

  Add to cart
• Aperçu 18,80€

  Magret de canard aux griottes

  Duck breast cooked with Morello cherriesView product
  

  

  

  

  1. 
  2. 
  3. 

  Duck breast cooked with Morello cherries

  18,80€

  • Description
  • Details
  • How to cook it

  300g duck breast sliced, morello cherries.

  Storage: 4 years in a dry and cool place

   

  Composition : 55% duck breast, duck stock*, cherry, white wine AOC Bergerac Sauvignon, Monbazillac, sour wine, onions, corn starch, salt and pepper

  Storage: 4 years in a dry and cool place

  *duck stock: carcass stock + vegetables cooked by ourselves

  Simply simmer and taste with fresh pasta or boiled potaoes.

  Quantité

  Add to cart

  Notre proposition d'accompagnement

  

  

  

  1. 
  2. 

  Traditional garlic soup

  5,80€

  • Description
  • Details
  • How to cook it

  South West garlic soup

  Traditional soup made with garlic, egg, duck broth and a touch of vinegar.

  Conservation 4 years in the dry and away from heat.

  Lire notre article sur le Tourin du Périgord

  Composition:  Eau, fond de volaille, ail, Amidon de maïs, œufs, vinaigre balsamique, sel, poivre

  Conservation 4 ans au sec et à l’abri de la chaleur.

  Just warm up on low heat.

  You can eat it with small croutons of bread.

  It can also be eaten cold in gaspacho, with shavings of Parmesan and Serrano ham (or other)

   

  Quantité

  Add to cart

  

  

  

  

  1. 
  2. 
  3. 

  Goose fricassée (with white wine)

  18,60€

  • Description
  • Details
  • How to cook it

  Fine preparations of goose pieces marinated in white wine and then braised with Bergerac.

  Storage: 4 years in a dry and cool place

  Composition : Pieces of marinated goose, white wine from Bergerac AOC Sauvignon, Monbazillac, grape juice, carrots, zucchini, mushrooms, onions, shallots, basis for sauce*, corn starch, salt and pepper.

  Storage: 4 years in a dry and cool place

  *basis for sauce: carcass stock + vegetables cooked by ourselves

  Serve with steamed or roasted potatoes, mashed potatoes, green beans, noodles, rice.

  Quantité

  Add to cart

  

  

  

  

  1. 
  2. 
  3. 

  Goose pieces cooked in a red wine

  19,00€

  • Description
  • Details
  • How to cook it

  Goose pieces marinated in a red wine AOC Bergerac accompanied by thin slices of mushrooms (Porcini)

  Storage: 4 years in a dry and cool place

   

  Composition: goose meat, red wine AOC Bergerac, ceps, carrots, onions, shallots, basis for sauce*, corn starch, salt and pepper

  Storage: 4 years in a dry and cool place

  *basis for sauce: carcass stock + vegetables cooked by ourselves

  Serve with garlic croutons, linked with a kneaded butter. Serve with potatoes (grilled, vapors), green beans, noodles, mashed…

  Quantité

  Add to cart
• Aperçu 5,80€

  Tourin

  Traditional garlic soupView product
  

  

  

  1. 
  2. 

  Traditional garlic soup

  5,80€

  • Description
  • Details
  • How to cook it

  South West garlic soup

  Traditional soup made with garlic, egg, duck broth and a touch of vinegar.

  Conservation 4 years in the dry and away from heat.

  Lire notre article sur le Tourin du Périgord

  Composition:  Eau, fond de volaille, ail, Amidon de maïs, œufs, vinaigre balsamique, sel, poivre

  Conservation 4 ans au sec et à l’abri de la chaleur.

  Just warm up on low heat.

  You can eat it with small croutons of bread.

  It can also be eaten cold in gaspacho, with shavings of Parmesan and Serrano ham (or other)

   

  Quantité

  Add to cart

  Notre proposition d'accompagnement

  

  

  Les délices de Sandra

  2,20€

  • Description
  • Details

  Sandra Gontier makes her grape jellies by grape variety.

  A small candy available here in Sauvignon

  Grape jelly, 40g jar (Prepared with 60g of juice per 100g of finished product)

  Sauvignon grape jelly: Sauvignon grape juice, sugar, concentrated lemon juice, gelling agent (agar agar)

  Keep cool after opening

  Out of stock

  

  

  Honey from Périgord

  11,80€

  • Description
  • Details
  • How to cook it

  Périgord honey harvested by Jean-Michel Borie and his family

  Acacia honey

  Glass jar capacity 500gr

  Plus ? Le site d’Invitation au Délice  

   

  Acacia honey

  Glass jar capacity 500 gr

  Is the reputation of honey to be made?

  To sweeten your tea, your cakes, your morning toasts…

  Ideal for health.

  Out of stock

  

  

  A spreadable Aperitif with Spanish flavors

  4,60€

  • Description
  • Details

  A spreadable Aperitif with Spanish flavors

  Certified AB, produced by Occitanoix

  Keep refrigerated after opening

  100g jar

  Ingredients: Italian hazelnut* 36.2%, sunflower oil*, roasted peppers* 18.1%, water, sheep cheese cheese Manchego cheese 4.2%, cider vinegar*, Guérande salt , pepper*

  allergens: hazelnut and tomme de brebis (cheese)

  *products from organic farming

  Out of stock