FOIE GRAS: THE BEST AND MOST BEAUTIFUL

Many upper echelon chefs choose to work with goose or duck liver from the Belgian producers Nivo-Finess. They import their livers from breeders in Hungary who treat the animals with respect allowing plenty of time for their livers to grow slowly. While the French almost exclusively work with livers from the 'mulard' (a specially cultivated duck breed), the Hungarians mainly work with geese. The livers are selected according to use (whole, terrine, torchon, block de foie gras, paré) and processed under hyper-hygienic conditions.
 
Nivo-Finess also produce fresh duck breast and confit de canard amongst other duck products.
 
Please note: Nivo-Finess products ordered before 1.30pm on Monday will be delivered that week. Subsequent orders are delivered the following week.