Foie gras is a popular and well-known delicacy in French cuisine.
Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole, or is prepared into terrines, parfait, or pâté. French law states that Foie gras belongs to the protected cultural and gastronomical heritage of France.
Breeding and fattening gavage methods, developed by Rougié in Sarlat Perigord take serious account of nature and of the well being of the birds and guarantee of consistent optimal quality and care.
By constantly perfecting its working methods the brand has become the genuine emblem of French taste. Its foie gras are appreciated on all the most prestigious tables around the world.
Jimele carries Foie Gras lobe, Mousse and Pressed Terrines as well as Duck confit and rendered Duck Fat.