Noble goose or duck fats and truffled butter

You can use duck fat to make confits, cassoulets and cooked dishes. You can also use it to brown potatoes or sauté green beans.

This butter with a very volatile flavor is ideal for preparations cooked or reheated at the last minute. It melts quickly and releases its aromas in the heart of vegetables, pasta, risotto... It can be added in shavings, just before serving, on red meat or a plate of vegetables. For intact flavors, it should not be brought to too high a temperature.

For cooking, and giving a regional taste.