/2017-Catalogue/Products-list 251851 485657 1722884

Whole Duck Foie gras half-cooked (under vacuum)

MICOULEAU - Restaurant et Boutique

Whole Duck Foie gras half-cooked (under vacuum) - <p>Our traditionnal Whole duck&nbsp;Foie Gras&nbsp;is rigorously&nbsp;selected in&nbsp;the&nbsp;South West heart in&nbsp;the farm of our partner farmers and answer to the IGP criteria (Protected geographical indication). only the best are used.</p>
<p>Using the mention "Foie Gras entier" is very regulated and highlights the quality of Micouleau Foie Gras.</p>
<p>Our Foie Gras are only seasoned with salt and pepper and are without coloring and preservatives.</p>

Description

Our traditionnal Whole duck Foie Gras is rigorously selected in the South West heart in the farm of our partner farmers and answer to the IGP criteria (Protected geographical indication). only the best are used.

Using the mention "Foie Gras entier" is very regulated and highlights the quality of Micouleau Foie Gras.

Our Foie Gras are only seasoned with salt and pepper and are without coloring and preservatives.

Brand : MICOULEAU

Stands:

  • 3 D 154

Complementary information

Product type

  • Award product

Details

Ingredients : Whole Duck Foie Gras, Salt; Pepper

Conditioning : Under vacuum : 200g or 400g

Exhibitor

MICOULEAU - Restaurant et Boutique - Butcher products, cured meat, delicatessen items

MICOULEAU - Restaurant et Boutique

Created in 1888, our family company manufactures South West regional products as Foie Gras, Confits, Cassoulet, Garbure paysanne with duck manchons (duck stew with vegetables), pâté,Toulouse sausage etc...

We are recognize as master craftsman, indeed our products are made in Beaumont de Lomagne in traditional respect, without coloring or preservative.

We want to perpetuate this expertize and this South West culture.

Our Duck Foie Gras has been several time gold, silver and bronze medalist at the general agricutural competition of Paris and this year, our company receive the "Prix d'excellence 2017" of the agricultural competition of Paris.

Any questions?

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