"Foie gras mi-cuit au Sauternes" has been added to your basket. View basket

Marbled foie gras with 10% truffle – Image 2

Marbled foie gras with 10% truffle – Image 3

Marbled foie gras with 10% truffle – Image 4

Marbled foie gras with 10% truffle

When generosity knows no bounds!

Here is a festive semi-cooked foie gras to share the pleasure of truffles together!

Presented in a glass jar, this marbled foie gras in gelée, truffled at 10%, will elevate your festive meals.

Flavor, creaminess, and perfectly ripe, fragrant truffle—what more could you ask for?

To accompany it, we recommend our organic truffle-wheat bread made with indigenous sourdough, crafted at the Domaine.

152,00€

Weight	0.250 kg
Best before	3 months in the refrigerator between 0°C and 4°C
Ingredients	Duck foie gras, 10% Truffle, meat gelée, organic Armagnac, natural salt, organic pepper
Packaging	250 ml glass jar
Serving suggestion	Serve chilled. To unmould, dip the jar in boiling water for a few seconds, then turn it over onto a board. Using a large knife or a butter wire, cut into 4 slices lengthways. Serve, for example, with a lamb's lettuce salad seasoned with our own aged vinegar syrup and olive oil, or simply with a few slices of fresh truffle.

Trade prices

Marbled foie gras with 10% truffle

A marbled foie gras with 10% truffle

Foie gras and truffle is a great classic. But for this to be true, both the foie gras and the truffle must be of the highest quality!

First, Patrick prepares a duck bouillon which he reduces, and reduces again, for over 12 hours. He then carefully degreases it.
As it cools, the bouillon becomes a gelée into which we incorporate the truffle. The foie gras then cooks within this gelée, absorbing all the truffle's aromas.

The standard for "truffling" a foie gras is 3%. That does not account for our own generosity! We offer a foie gras truffled with at least 10% Tuber Melanosporum. This means there is no need for subterfuge such as adding truffle flavoring!
At Saint-Géry, we have been planting truffle trees on the limestone plateaus of the Quercy Blanc since 1990. Today, the truffle orchard extends over 12 hectares of oaks and hazelnut trees, which produce the famous Tuber Melanosporum. This "Black Diamond" is our great commitment...