Mousse Truffe

Click here for Mousse Truffe The Mousse Truffee is made from velvety chicken livers and scrumptious truffles. Cepes (also known as porcinis, a superior mushroom grown in France) are added to the mousse preparations to infuse it with an earthy taste. The whole conctoction is then marinated in sherry, a dry, slightly sweetened wine often used in cooking. Terroirs d'Antan, a California-based company with their heart - and their Category: Foie Gras - French Pates - - Mousse Truffe palates - still in France, selects a limited number of "All Natural" meat suppliers according to its high standard of quality. All meats used in their "All Natural" products are guaranteed antibiotic and hormone-free, and are free of preservatives, artificial ingredients, and nitrites. Animals are fed with the purest natural feeds (no animal by-product). Shelf life indicated when properly refrigerated between 34deg and 36degF. Consume 10 to 14 days after opening.

Food and ingredients

Block of Goose Foie Gras Micuit by Rougie Semi-cooked, or micuit goose foie gras offers the same fine taste and smooth texture as fresh goose foie gras. Smooth and flavorful, it is produced in France by foie gras giant Rougie, the largest foie gras producer in the world. Packaged in a tin or glass jar it has an extended shelf life under refrigeration. Category: Foie Gras - Goose - - Rougie Block of Goose Foie Gras Micuit by Rougie

Summer Black Italian Truffle Juice Black Summer Italian Truffle Juice is a more cost efficient way of giving your dishes that special flavor that only truffles can offer. Combine it with appetizers and main courses to take your dishes from bland to brilliant in seconds. Imported from Italy. Category: Truffles - Italian Truffles - - Brezzi Summer Black Italian Truffle Juice

Italian Porcini Mushrooms (Cepes) The flavor and aroma of these opulent mushrooms will permeate your kitchen. A whole pound of what many Consider the finest-tasting and most versatile of mushrooms. Porcinis (boletus edulis) are also referred to as cepes. They are easily recognized for their rounded, plump caps (which some call hamburger buns), brown and bulbous, and very pretty. Porcini are intensely aromatic, with a fine yet ri Category: Mushrooms - Italian Mushrooms - - Italian Porcini Mushrooms (Cepes) ch taste that is infused into dishes. It especially pairs well with soups, sauces, polentas and pastas. Soak anywhere from 15 to 30 minutes in warm water before using (drain and save the liquid for other aromatic dishes). First choice, carefully chosen for flesh quality, lack of visual imperfections, and aroma. Imported from Italy.

Salami Snack Collection We gathered together a few of our favorite gourmet men and forced them to taste our delicious and best salamis (tough job, we know). They were up for the task and after much munching over the subject, these were the overwhelming winners. Get them all in one place, our best, most succulent, smokiest and totally snackable salamis and sausages. Add some mustard and a hunk of bread, and any man will Category: Specialty Meat - Father's Day - - Salami Snack Collection be in snack heaven. INCLUDES:Old Forest Salami (1 lb)Gypsy Salami (1 lb)Teli Hungarian Salami (1 lb)Moscow Brand Salami (1 lb)

Duck Mousse with Port Wine Pate Made from the freshest duck livers, this amazing mousse has a creamy, silky texture. After preparation, the mousse is then marinated in Port Wine, a smooth wine originating in Portugal. Port is densely aromatic, delivering a fresh yet musky fragrance of fruits and spices, with a hint of the wooden barrels they are fermented in. Terroirs d'Antan is based out of California, and they select only a li Category: Foie Gras - French Pates - - Terroirs D Antan Duck Mousse with Port Wine Pate mited number of "All Natural" meat suppliers according to its high standard of quality. All meats used in their "All Natural" products are guaranteed antibiotic and hormone-free, and are free of preservatives, artificial ingredients, and nitrites. Animals are fed with the purest natural feeds (no animal by-product). Consume 10 to 14 days after opening.

Winter White French Truffle Butter If you use the best ingredients, you will get the best product. This is the premise behind this rich butter, which uses chunks of tuber magnatum pico, white Italian truffles. The aromatic mushroom is blended into the butter during the preparation, thereby infusing it at the very heart, and then is sprinkled onto the final product. This is GREAT as an everyday product (with toast for example), but Category: Truffles - Truffle Butter - - Terrois D'antan Winter White French Truffle Butter FABULOUS when incorporated into fine dishes like lobster (truffled lobster!), mashed potatoes, pastas and raviolis, egg dishes (truffled scrambled eggs!). Also extremely recommended when you're using jarred truffles, to further bring out their flavor. Another to try: Black Truffle Butter.Ingredients: French butter, white truffle (tuber magnatum pico), natural white truffle extract, sea salt.Use within one week after opening.

American White Sturgeon Caviar Aquaculture has truly become the way of the future with caviars, and Americans are not dissapointing. Farm raised in California, these huge sturgeon "Acipenser transmontanus" deliver a roe that is constantly compared to that of Caspian Osetra. Shiny dark pearls (black almost) of uniform dimensions deliver that nutty taste characterstic to sturgeon caviar, with a buttery texture to match. A truly s Category: Caviar - American - - American White Sturgeon Caviar ophisticated and unmatched caviar selection.

Huntsman The English invented cheddar in the 15th century and was favored by Queen Elizabeth 1st. It soon became known as a classless cheese because both the royalty and the peasants enjoyed it. This cheese is made from cow's milk and ages for four years. It has a crumbly texture. Cheese - Hard - - Food From Britain Huntsman

Block Of Goose Foie Gras Micuit by Bizac The most sophisticated kind of foie gras, this bloc of goose foie gras by Rougie, the biggest foie gras manufacturer in the world makes for a sublime culinary experience. Large solid blocks of goose liver are compressed together and whipped, partially cooked to give it an extended refrigerator life, but not enough to rob it from the original flavors and textures of fresh goose foie gras. Pair this Foie Gras - French Foie Gras - - Bizac Block Of Goose Foie Gras Micuit by Bizac item with your finest white wine.