Magret stuffed with duck foie gras

Supple and unctuous, Côtes de Bergerac Moelleux Chateau la Moulière is the fruit of a blend of noble grape varieties: the finesse and roundness of Sémillon, the fruity aromas of...

Grapes macerated in Sauternes, coated in dark chocolate.

Beautiful, deep purple color.

Well-balanced on the palate, with a structured, suave texture combining blueberry and blackcurrant.

Serve on a...

Rediscover the authentic taste of the Southwest with this homemade Cassoulet.

A "homemade" recipe in which white beans, duck confit and sausages...

A creamy recipe to toast as an aperitif, mix with fresh pasta or spread on grilled meat (like a beurre maître d'hôtel).

Roquefort delight...

Onion confit adds a sweet and salty touch, with a hint of pepper.

A perfect accompaniment to foie gras, duck breast and other grilled meats.