Selling ice cream with caviar

The best pair for a slice of foie Gras than dried grilled rustic bread. Classics are also considered French baguette and yeast bread type Poilane. However, the bird's liver gets on well with many foods and is part of various dishes. The main thing is not to combine it with bright flavors and aromas. Therefore, no vinegar or mustard, be careful with spices and bitter ingredients. But the cool, velvety-sweet ice cream combined with a fatty liver fascinating.

French master Philippe Faur make ice cream, half consisting of foie Gras. In 2007, this invention received the Grand Prix of the International exhibition SIRHA as the best innovation. Intricate dessert advised to combine with chestnut soup, baked potato, grilled meats or simply fresh croutons.

Pleasure with sirrodney avian liver is not the only wonder in the range of Philippe Faur. Ice cream with Basil, black caviar, onions, Roquefort cheese, mustard, black pepper, licorice, truffle, chili pepper Sorbet... "Ketchup", "Pesto" or "Champagne"...

Today in the production of 73 taste. Among them are more or less traditional: honey, chestnut, vanilla, caramel, nutmeg, pistachio, chocolate. There "flower" series: violet, pink, lavender, rosemary. Or "spicy": anise, cinnamon, cardamom, ginger.

So there is no misunderstanding, I shall say: violet ice cream in execution - not podhisita sweet violet, and ice cream with natural essences of violet petals. The same applies to all other varieties. The company's motto - no dyes, artificial flavorings and flavor enhancers. And in General Philippe Faur very meticulous approach to the choice of initial products. Buy chocolate from one of the world's most respected chocolatier Michel Cluizel. And it is aesthetically a series of Grand Crus, the so-called "single chocolate": tiles made from cocoa beans grown on a plantation. And here's another - Philippe Faur freezes not only cow, and sheep, and goat milk. Get it exclusively from animals feeding on mountain meadows.