A successful marriage between a very smooth block of foie gras incorporating the well-known Speculoos flavour
To be enjoyed as an aperitif on toast or as a refined starter on toasted slices of bread.
Dare to put a sweet and savoury course on the menu by trying our speciality block of duck foie gras with Speculoos
An exquisite alliance between an excellent block of Southwest France duck foie gras and the sweetness of the famous Flanders Speculoos biscuit and its cinammon notes. Speculoos is a very popular biscuit in Belgium, the Netherlands, western Germany (in Rhineland and Westphalia) and northern France (in French Flanders).
This culinary encounter between the southwest of France and the Flanders region, more than 1000km to the North, will surprise you. A succulent North-South alliance!!!
As our great chefs say, the key thing is to surprise, and to combine different tastes that we might not necessarily have considered. You probably knew about foie gras with figs, so now try it with speculoos.
This block of foie gras with Speculoos makes very original canapés and is becoming more and more popular in "trendy" restaurants in Paris where chefs let their imaginations run wild. For example, spreading foie gras on thin toasts topped with quail eggs and truffles.
Ingredients: Duck foie gras, water, Speculoos (wheat flour, sugar, vegetable oil and fat, baking powder, soy flour, salt, cinnamon) (6%), salt, pepper. Allergens: Wheat, soy