The origin of this gastronomic delight dates back to the 1st century and its creation is attributed to Marco Gavio Apicio, who made complicated recipes such as foie gras obtained from the liver of goose fed with figs. We give thanks to that creative mind, since today it is considered a culinary delicacy.
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The Duck Foie Gras Bloc is so named when it is emulsified with other ingredients in a variable but always low percentage, such as water, spices or herbs. The one from Coalla also carries Coteaux du Layon, a sweet white wine from the Loire and fleur de sel. If you accompany it with a glass of Rose dUn Jour by Mark Angeli, you already have the perfect blend.