Saucissons Grande Fête Gift Set

This three-bottle offering includes the following:

Chateau Pichon Longueville Comtesse de Lalande 2004 Pauillac
Tasting Notes: Medium-to-full bodied, it has silky but noticeable tannins and a long finish.
* Grand Cru Classé

Château Berliquet 2003 Saint Emilion*
Tasting Notes: Fresh and fruity with lots of clean and ripe flavors. The soft, plummy 2003 exhibits herbaceously-infused jammy black cherry characteristics along with elegant, soft tanning, medium body, and a fleshy low acid finish.
WS: 85-88, RP: 88
* Grand Cru Classé

Château Gazin 2004 Pomerol
Tasting Notes: The lavish richness offers a wide aromatic range of black and red fruits which harmonizes with the intense purple or garnet color. They also frequently offer hints of mint, plum, chocolate, coffee or liquorice, a bouquet of almond, toast, tobacco and vanilla. The taste is characterized by silky tannins, balance and concentration, enhanced by a delicate oaky nose.
RP: 90, WS: 89

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Sku#	Details	Price	Quantity
S3H	Saucissons Grande Fête Gift Set - Price Includes Tax	$191.39		Add to cart

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Foie Gras & Paté

Petrossian offers foie gras in its pure form and in superb variations to please individual tastes, styles, and occasions. Our different varieties each have unique character, such as the velvety foie gras mousse and the Port-seasoned pate. Discerning palates will celebrate the subtle distinctions.

Petrossian foie gras serves as a centerpiece to luxurious recipes, or as the main attraction for an appetizer platter.

Truffles give every dish a uniquely French flavor.

Saucissons and prosciutto are a brilliant combination with our selection of red wines.

FAQ for Foie Gras, Paté, Truffles

What additives are present in the Foie Gras?

Only salt, pepper & either Port or Armagnac are sparingly added in order to maintain the products' original purity.

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Where is it from?

Petrossian chooses only the most beautiful duck and goose livers in southwest France. The production facilities are in a 12th century abbey in the small village of St. Cyprien in the Périgord region.

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Duck Vs. Goose

The goose liver combines sweetness & delicacy; duck liver generally offers more flavor & character.

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How is it prepared?

The whole livers are slowly poached in our special bouillon, authentically Périgordian & extremely subtle in taste. The idea is to bring out the characteristics of its original state.

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How should it be served?

Serve in a very simple manner, generally at the beginning of a meal with lightly toasted bread. One good slice of 2.5 - 3.5 ounces per person is sufficient. Present without garnishes or any kind of accompaniment that would alter its taste.

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What does "mi-cuit" mean?

Partially cooked.

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Is the Foie Gras "mi-cuit"?

Petrossian's terrine of Foie Gras is indeed, "mi-cuit" and can be conserved for a limited period of time, as mentioned on the packaging. It is available in roulad and in jars.

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What serving utensils are needed?

The fresh foie gras must be sliced with a long and thin-bladed knife that has been dipped in hot water.

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What wines accompany the foie gras best?

There are those who prefer the vintages Sauternes, Juraçon or Monbazillac, whose mellowness goes well with that of foie gras. There are those who prefer stronger wines, more invigorating, like Bordeaux, Madiran or Cahors which "scrape" the palette a little & offer a pleasant contrast to the foie gras.

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