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Black garlic is one of the new treasures of gastronomy
Among the 92 hectares of the property
unifying the old Crianza and Reserva of the house
Calvados Pays D'Auge 8 years
100% Tempranillo and aged for 19 months in new French oak barrels
J. Barthouil Foie Gras de Pato Entero Foie Gras Black garlic is one ofJ. Barthouil Whole Duck Foie Gras Barthouil has been making his foie in France since 1929. To do this, they work with rustic duck, a species that is soft in texture but somewhat tastier than traditional duck. The touch of pepper in their recipe makes it different from others.
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