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Les Trois Petits Cochons (The Three Little Pigs) started in 1975 as a small charcuterie in the heart of New York's Greenwich Village. Founders Alain Sinturel and Jean Pierre Pradié cooked and offered pâtés and other French specialties to the neighborhood gourmets. They soon received rave reviews by such notables as Craig Clairborne, Mimi Sheraton, James Beard, and others. Once word got out, they began making pâtés for other restaurants around Manhattan. By 1990, demand forced them to expand their operation. Today, they make their pâtés in their kitchen, House of Bricks, located in Wilkes Barre, PA. Les Trois Petits Cochons is recognized for its excellence as a leader in the specialty food business and industry it helped to create. They use all-natural, high quality ingredients, and craft small, handmade batches.

This mousse is made with foie gras, a delicate specialty from the southwest region of France. To develop the silkiness of this mousse, Les Trois Petits Cochons' chefs blend the foie gras with grapes and Sauternes wine.

  • Contains soy products.
Size: 8 ounces Item: 1697
$15.99

 
Quantity:





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Latest Customer Reviews for Mousse de Canard au Foie Gras
By Jason Levi
from Sun City West, Arizona
on Dec 18, 2014
Fantastic
Excellent product at a very reasonable price. Delivery was fast as promised. Definitely will buy again.
By Elizabeth
from Fresno CA
on Sep 26, 2014
Delicious!
My favorite, so rich and creamy. Wonderful texture and flavor.
By Steve T
from Wyoming
on Sep 01, 2014
Great Pate
I have ordered this pate three times. It is fantastic!!! Will order again.
By Steve T
from Sheridan, Wyoming
on Aug 02, 2014
Wonderful
Absolutley wonderful pate. I will order again. Packaging and shipping perfect also.
By Leslie
from Carrollton, GA
on Jul 15, 2014
Can't get enough!
First, hesitant try of foie gras did not disappoint at all. This will be a 'must order' with all of my future iGourmet orders.
By Steve T
from Wyoming
on Jul 12, 2014
Pate
Absolutley the finest, I will order again.
By KRS
from Charlotte, NC
on Jun 27, 2014
Lovely
I make beef wellington a couple of times a year. I used this mousse for the foie gras and it was unbelievably giod.
By K J Lanz
from Greenbank, WA
on May 26, 2014
Mousse de Canard au Foie Gras
Outstanding!!!
By dee adler
from newport beach, ca
on Apr 05, 2014
heaven on toast
i keep coming back for this wonderful pate. absolutely the best! little toast, cranfiggy jam, cornichon and u are in France and heaven! nothing more satisfying than this pate.
By Art Moore
from L.A.
on Mar 28, 2014
Delicious treat
Quality product and service
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