FOIE GRAS: THE MOST BEAUTIFUL AND THE BEST

Many chefs from the higher echelon prefer goose or duck liver from our Belgian supplier Nivo-Finess. They order their livers in Hungary at carefully selected (and controlled) breeders who treat their animals with care and respect. They also take more time than usual for the livers to grow slowly. While the French mainly and almost exclusively source livers from the "mulard" (a specially bred breed of duck), the Hungarians mainly work with gray geese. The livers are selected for use (whole, terrine, torchon, block de foie gras, paré) and processed under hyper-hygienic conditions. Fresh duck breast and confit de canard, for example, also come from Nivo-Finess.
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