Homemade Whole Duck Foie Gras “mi-cuit” prepared with Armagnac.
When Leon Chatté developed his own recipe for Foie Gras mi-cuit (slow cooked) in 1956, he had no idea that over 60 years later, this would be one of the most sought-after foie gras in Hong Kong.
As a result, Intense in flavour and smooth in texture. Certainly, the number one choice for many foie gras lovers.
No preservative or colouring additive | Enjoy our foie gras maison with fig bread and chilled Sweet wine.