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 carefully prepared in a workshop nestled in the heart of the Landes region using first-class meat: the duck meat and liver are made from duck that meets the IGP specifications "duck with foie gras from the Southwest (Chalosse, Gascogne, Gers, Landes, Périgord, Quercy) ". This PGI guarantees the most delicious meat and foie gras. The ducks are raised in the open air on human-sized farms in the South West of France, they are fed with corn from the South West, cereals and blades of herbs which they graze. The connection of this terrine is made according to tradition and in a natural way thanks to eggs and a touch of cream, from our French regions. This festive pâté is ideal for sharing a friendly moment !