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Fig confit with balsamic vinegar

A sure bet for holiday tables! Balsamic vinegar adds a touch of sweet acidity, a sweet-and-sour flavor that awakens the fig. With foie gras, of course, and all types of cheese: blue-veined, ewe, goat or Comté. Inspiring in an aperitif spoon with dried duck breast. 100g jar
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Onion confit with raisins and honey

A sure-fire hit on festive tables! High onion content (72%), for this sugar-balanced confit with raisins and honey, adds a touch of Oriental flavors. Ideal with foie gras or on toast in a Perigord salad, but also with classic Cantal and Camembert cheeses. 100g jar
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