Terroirs d'Antan

Moist, white links of pork, chicken, cream and seasonings for an artisan French-style sausage

The aromatic and fragrant winter white truffle delivers all of its flavor in this sublimely heady oil.

Golden chanterelles are little fleshy flavor powerhouses that easily add flavor and texture to sauces, stews and soups

A smooth concoction of creamy goose foie gras whipped with milk, eggs, and delicious Sauternes.

Silky mousse of fresh duck foie gras marinated in the finest of Portuguese Port wines.

Delicious truffles and musky porcini mushrooms, marinated in Sherry wine and then blended with creamy chicken liver, butter and spices.

A classic French-style sausage of flavorful pork meat blended with salt, sugar, garlic and pepper, dry-cured for a rich and hearty taste.

Country style pate flavored with piquant black pepper.

Toulouse sausage - essential for cassoulet - is made with pork, onions, white wine and spices.

Silky mousse of fresh duck foie gras marinated in the finest of Portuguese Port wines.

Zesty, full of spice and flavor, this French garlic sausage is made of chicken and pork.

A superbly flavorful French-recipe blood sausage made with fine spices.

Light, soft and spongy, these little buckwheat pancakes are the perfect vehicle to serve caviar and smoked salmon.

A pork-based country style pate flavored with piquant black pepper.

Smoked salmon whipped with cream cheese, eggs, spinach, butter and spices.

An exquisite combination of shredded duck meat, seasoned duck fat, cooked confit and spices. Pork free.

Extra large, extra delicious. Escargots Helix snails in shells with garlic butter ready to heat and serve.

Country style pork pate flavored with mushrooms, porcini mushrooms and garlic.

Tender escargot meat in a mix of white wine and garlic nestled in puff pastry…entertainer's best friend.

A coarse and super-rich French pork sausage.

A spicy pork sausage popularly used in Cajun dishes.

French cuisine at your very fingertips. Escargots in shells with garlic butter a la bourguignon.

A combination of duck meat, seasoned duck fat and cooked confit

Hunter's sausage made from wild boar meat and delicious spices.

A spicy sausage made using the traditional French recipe.

The rare and prized winter black truffle from Italy, beloved for its intense flavor, is transformed into a fine oil.

Slim shavings of asian truffles are perfect to use a garnish and decorate truffle dishes.

A spicy sausage made using the traditional French recipe.