Delicatessen > Cold cut > Duck & Armagnac Terrine
Reference :
Breeding : free range, naturally fed, no GMO, no hormones
Certification : Label Rouge
Duck meat 43%, fat and pork, eggs, red wine (sulphites), chicken livers, starch, Armagnac 1.8%, gelatine, salt, spices, sugar, dextrose, garlic, aromatic plants
Les Landes, France
Keep in a cool and dry place
Best before : 01/05/2025
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- For centuries, the truffle has been a touchstone ingredient in fine dining due to its powerful and sublime aroma. It is known as the ‘Diamond of the kitchen’.
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- Kaviari practices an eco-responsible approach, sourcing the caviar from natural sturgeon farming.
- Kaviari is recognized for its know-how and flawless traceability. It has earned the trust of starred restaurants and the greatest chefs: Yannick d’Alléno, Alain Ducasse, Alain Passard...
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- Alexis Muñoz has been producing exceptional, singular, and intense olive oils from Spain and France since 2012.
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- Based in Tain l'Hermitage, Valrhona has been Chefs' partner since 1922. Driven by passion, commitment and excellence, they have quickly become a pioneer and a reference on the market.
- Quality over quantity : Valrhona still has only one factory in the world, in Tain l'Hermitage. Their activity represents 0.5% of the worldwide cocoa production.
- "From the bean to the bar" : they partner directly with cocoa producers, working hand in hand and imagining together the best cocoa selection and cultivation possible. They currently partner with cocoa plantations in 18 countries in South America and Africa. Three cocoa "sourceurs" visit the plantations all year round, building long-term relationship with producers, innovating tirelessly, and as a result, being able to add new Chocolates every year to their range!
- Thanks to this special relationship, cocoa beans used to make Valrhona Chocolate are 100% traceable from the producer.
