Have you ever tasted the foie gras from La Comtesse de Barole in Saint-Gor? And the rillettes? And the dried duck breast? Three divine products from elsewhere rewarded a few days ago with three gold medals at the Concours Saveurs Nouvelle Aquitaine. A real satisfaction for Fabrice Galibert the producer, installed for only four years and who favors a production of small size but of quality.
– MCG
For the holidays there is stock at Fabrice! Magret stuffed with foie gras forest sauce, classic foie gras, foie gras rillettes, foie gras pâté, dry duck sausage, confit or even Gascony aiguillettes (aiguillettes, foie gras and rillettes) or Basque, a pure delight!
– MCG
A stew or a duck tagine?
Duck stew, duck axoa or duck tagine with green olives, Fabrice Galibert has planned everything so that when you come home from work, for example, you don’t have to cook for hours. Three dishes acclaimed by its regular customers.