Creamy meat

5ce9163ffff88e0f04d402f7
  • Country Origin: France
IMAGE 1- This pâté with subtle and balanced “sweet and savory” notes, is made from French duck meat raised outdoors and prepared by hand in the culinary tradition of the Southwest. The other ingredients in this recipe have been selected with the utmost care: fresh eggs, shallots, garlic, basil, and a touch of AOP Espelette Pepper to complete the seasoning of the recipe. The figs used were naturally dried in the sun and chosen for their melting texture and tasty taste. The amber color of this pâté is the result of their slow caramelization during cooking. / IMAGE 2- The pheasant pâté with cranberries and Marc de Bourgogne Albert Ménès has been prepared from carefully selected ingredients. This pâté is made from top quality pork and pheasant and according to an artisanal method: the connection is made with fresh eggs and no additives are used in its manufacture. This tasty pâté will delight lovers of firm and low-fat meats. / IMAGE 3- The duck confit is the result of an ancestral method of conservation. Our ancestors kept their pieces of duck covered with hot fat in terracotta jars. The Albert Ménès duck shredded, made from duck meat from Landes farm duck, contains the equivalent of two duck legs. The meat, skinless and boneless, is candied and then prepared according to tradition with only fat and salt. The quality of the raw material allows excellent resistance to cooking. / IMAGE 4- The first recipe for rillettes dates from the 15th century. Originally intended to preserve pork, this recipe was prepared from the same proportion of fatty meat and lean meat, with salt and pepper as the only seasoning. The meats were heated until the fibers dissociated and the fat served alone as a binder to the whole. This dissociation of the fibers explains the really particular texture of the "rillettes". Albert Ménès offers a "high-end" version of this recipe with a pure duck rillette made exclusively from duck meat benefiting from the appellation "farmer's duck from the Landes". The meat is candied in its fat and precisely seasoned with Guérande salt. / IMAGE 5- The Gascon pâté with foie gras from Albert Ménès has become an iconic product of the House. It is garnished with a generous medallion of duck foie gras, the finesse of which goes perfectly with the material of duck and pork. This exclusive recipe is made from first-class meat: the duck's meat and liver come from farm ducks from the Southwest, meeting the Label Rouge and IGP (Protected Geographical Indication) specifications. This festive pâté is ideal for sharing a friendly moment! / IMAGE 6- Albert Ménès whole foie gras is made from farm ducks from the South West, meeting Label Rouge and IGP (Protected Geographical Indication) specifications. The mulard ducks selected for this recipe are reputed to be the best species of duck with foie gras. Carefully prepared in a workshop in the South West of France, this recipe contains no preservatives, colors or artificial flavors. Each liver is selected with the greatest care for its particular texture, its beautiful color and its flexibility. They are then shaped by hand, peeled, seasoned and then bottled by hand. The term "whole" means that the livers are worked from a single lobe, a guarantee of the highest quality. This Albert Ménès whole foie gras is subtly enhanced by a touch of long red pepper with warm, woody and slightly cocoa aromas, as well as a sweet touch of nutmeg. Whole foie gras, like good wine, improves as it ages, developing all its flavors over time. It will delight the greatest lovers of authentic taste. / IMAGE 7- Goose fat is used in cooking like butter or oil. It supports cooking well, does not darken and gives dishes the pleasant taste of the South West. / IMAGE 8- Albert Ménès cognac country pâté has been prepared with carefully selected ingredients. This pâté is made from pork of French origin, of very first quality and according to an artisanal method: the connection is made with fresh eggs and there is no additive in the manufacture of this pâté. A touch of Cognac completes the seasoning of this country pâté. / IMAGE 9- Albert Ménès wild rabbit pâté with wild thyme was prepared with carefully selected ingredients . This pâté is made from top quality pork and rabbit meat and according to an artisanal method: the connection is made with fresh eggs and there are no additives in the manufacture of this pâté. The subtle note of thyme, a variety of thyme, delicately highlights this recipe. / IMAGE 10- The Albert Ménès Armagnac duck pâté was prepared with carefully selected ingredients. This pâté is made from top quality duck meat and following an artisanal method: the connection is made with fresh eggs and there are no additives in the manufacture of this pâté. A touch of Armagnac completes the seasoning of this duck pâté