Gourmet Food Store - Food and ingredients

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 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.... Category: Foie Gras - French Pates - - Terroirs D Antan Mousse Truffe - product description

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 - description

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 in stock

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 rich 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.... Category: Mushrooms - Italian Mushrooms - - Italian Porcini Mushrooms (Cepes) in stock

Whole Lobe of French Duck Foie Gras The liver, which is immediately removed from the animal, is allowed to cool by a steady reduction in its surrounding temperature. One hour later, the liver is flash-frozen, a process which takes an hour to complete. The duck foie gras is maximally two hours old and thus its freshness is preserved. Use as fresh. Once thawed, use within 2 days. Do not refreeze.... Foie Gras - French Foie Gras - - Rougie Whole Lobe of French Duck Foie Gras

Comte St. Antoine AOC Comte cheese is unique in its variation of flavors and aromas. This particular long aged Comte St. Antoine is firm yet supple, with a buttery, oily texture that sort of melts in the mouth. It has a fruity flavor, sweet and delicious.... Cheese - French - - Comte St. Antoine AOC