Patés: The paté is always in a crust, since it is enclosed in a dough crust for baking.
Terrines: The terrine is cooked in a container called a terrine, made of terracotta.
Rillettes: Slowly cooked in its own fat to the consistency of a creamy paste
Mousses: Creamier preparations than rillettes and patés because the ingredients are very finely ground.
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Pure Duck Pâté 80g
€6.00 Add to cartAn ideal format for your aperitif tapas, this pure duck pâté will surprise you with its flavor. Serve as fresh.
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Pure Duck Pâté with Porcini Mushrooms 80g
€6.00 Add to cartIdeal format for your aperitif-tapas, discover this new pure duck recipe delicately flavored with porcini mushrooms. Serve as fresh.
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Duck Pâté with Poultry Liver
€5.00 Add to cartDelicate flavour for this pork and duck pâté, enhanced with duck liver and poultry. Ideal for spreading.
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Pure Duck Pâté with Espelette Pepper 80g
€6.00 Add to cartThe new ideal format for your tapas aperitifs, discover this new pure duck recipe subtly flavoured with Espelette pepper.
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Smoked Duck breast Paté 80g
€6.00 Add to cartA new ideal format for your aperitif-tapas, discover this new pure duck recipe made with smoked duck breast. Serve as fresh.
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Country style Terrine with Green Pepper by Galibier
€7.00 Add to cartExperience the Timeless Elegance of French Country Terrine, crafted from the finest ground pork liver. The culmination is a rich and flavorful French pâté, ideal as a sophisticated starter for your dinner soirées or a luxurious indulgence for any occasion.
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Chicken Liver Confit with Armagnac by Galibier
€7.00 Add to cartPoultry liver confit with Armagnac is characterized by its sophisticated combination of tender poultry liver and the noble aroma of Armagnac. A touch of tradition, combined with the incomparable taste of French Armagnac, makes this terrine a real culinary experience. Whether served as a starter with a crisp salad or simply on a piece of bread, this terrine promises to be a treat for the palate.