DUCK LEG

Gourmet Exception propose to you, our duck leg. A quality product that will satisfy you with its tender and tasty flesh. The duck leg is a popular cut of meat from the leg of a duck. It is known for its rich, tender, and flavorful taste, making it a favorite among many food enthusiasts. Duck legs...

More details

DUCK BREAST

Gourmet Exception is pleased to offer you its finest cuts of duck breast, sourced directly from Gers, in the southwest of France. Duck breast has won the hearts of food enthusiasts; this delicious dish is now the favorite of the French. Easy to cook, it has established itself on our plates as an...

More details

TRUFFLE FLAKES (200g)

Made from pieces, flakes, and remnants of black truffles, truffle flakes are ideal for enriching your dishes, whether in a sauce or a stuffing. Enhance the presentation of your dishes with a touch of elegance and luxury. Fabriqué à partir de morceaux, éclats et restes de truffes noires, les br...

More details

WHOLE TRUFFLE JAR (12.5 G OR 25 G)

The whole black truffle is preserved in its juice and salt in a beautiful glass jar. It is obtained from the first boiling of the fresh truffle. This means it is cooked only once to retain all its flavor. Having a whole truffle allows you to manage it as you wish: you can slice it, grate it, and...

More details

AUTUMN BLACK TRUFFLE OIL (250ml)

Black truffle has a more earthy and intense flavor. Our extra virgin olive oil flavored with black truffle is an easy and quick solution to infuse hundreds of your favorite recipes with truffle. Season your salads with delicious dressings using truffle oil or enjoy incredible pasta dishes and...

More details

WHITE ALBA TRUFFLE OIL (250ML)

The white truffle is delicate with a hint of garlic. Extra virgin olive oil flavored with white truffle (Tuber Magnatum) is a favorite among chefs. With just a few drops, you can instantly enhance the flavor of your dishes. La truffe blanche est délicate et a une pointe d'ail. L’huile d’olive e...

More details

CAVIAR

Gourmet Exception is delighted to offer you caviar from the producer, selector, and refiner Sturia. Originating from Aquitaine, this caviar is traditionally crafted with special attention to ethical production to respect the fish, the environment, and the consumer. Delicate, subtle, complex, and...

More details

TUBER AESTIVUM

The summer white truffle, Aestivum, is primarily harvested in April, from May to late August. It is distinguished from the black truffle by its lighter flesh, white or beige. Consequently, the veins are less visible. The summer white truffle is less intense, and its hazelnut flavor is much more...

More details

TUBER UNCINATUM

The Tuber Uncinatum, also known as the autumn truffle or Burgundy truffle, is harvested from late summer to the beginning of the winter truffle season, Tuber Melanosporum. With a beautiful black exterior and flesh ranging from light brown to darker hues, it offers a subtle hazelnut flavor. This...

More details

Semi-cooked duck foie gras with Espelette pepper

Are you looking for French duck liver foie gras semi-cooked with Espelette pepper? Avigros leader, a wholesaler in poultry, foie gras, and game at the Rungis International Market near Paris, offers its semi-cooked or fresh duck liver foie gras to gastronomy professionals all year round. If you ...

More details

Semi-cooked duck foie gras with Sichuan pepper

Are you looking for semi-cooked duck foie gras with Sichuan pepper? Avigros leader, a poultry, foie gras, and game wholesaler located near Paris in the Rungis International Market, offers its semi-cooked duck foie gras all year round to professionals. If you would like more information about our ...

More details

CONFIT DUCK THIGH

To enjoy it is to appreciate it!For your gustatory pleasure, Avigros has selected from the Gers region in the southwest of France, its confit duck leg. The delicate and refined meat of the confit duck can be prepared in as many ways as you can imagine. Confit duck legs are available in ...

More details

NORMANDY FARM CHICKENS WHOLE OR FILETED

Normandy Free-Range Poultry with Label Rouge certification benefit from the IGP Poultry of Normandy, a region known for its gastronomic richness and suitable for poultry farming. They are produced by farmers who belong to a cooperative and are organized under the designation "Les Fermiers du...

More details

120 DAY OLD CHICKEN

The 120-day-old poultry (in the process of being certified) is the result of the will of wholesalers who, in collaboration with the group of farmers of the Bocage, wanted to meet the requirements of a clientele concerned with quality. Resulting from a slow-growing strain cross, this...

More details

TRUFFES MAGNATUM

The Tuber magnatum or white truffle, also known as the white truffle of Italy or the white truffle of Alba, is the queen of truffles. The white truffle harvest season starts every year from September or early October and ends at the end of November, beginning of December. They are characterized b...

More details

CATALAN LAMB (EL XAÏ)

TYPICAL LAMB FROM THE CATALAN REGION "El Xaï" is the result of the breeders' determination in the region to protect the typicality of the local production of young and light lambs. The lambs are continuously raised with their mothers, consuming a maximum of maternal milk. Maternal ...

More details

TUBER MELANOSPORUM

THE TRUFFLE: "THE ART OF FRENCH LIVING" The black truffle “tuber melanosporum” is appreciated by the finest gourmets. This little black pearl is harvested in mid-November. It still retains much of its mystery; prestigious and fragrant, the Tuber melanosporum remains the best seller. Like wine, th...

More details

LIMOUSIN BEEF

The Limousin is a hardy cattle breed originating from the Limousin region. Its tender, lean, and juicy meat is renowned for its superior taste qualities. Low in fat, Limousin Beef is characterized by its extremely fine grain and delicate marbling, which gives the meat a unique flavor and ...

More details

BLONDE D'AQUITAINE BEEF

THE BLONDE AQUITAINE, A BUTCHER'S DELIGHT ...The southwest of France is the birthplace of the Blonde Aquitaine breed. Traditionally raised, this animal is the result of a cross between three local southwestern breeds: the "Garonnaise," "Quercy," and "Blonde des Pyrénées." This crossbreeding has p...

More details

BEEF IRUKI

Iruki , ingrained in the Basque culture. Our traditions, cider houses, personal care in the farm, ox competitions... QualityBest nutrition with the best care. The calm and tranquil breeding of the beef cattle throughout life along with a diet rich in natural cereals makes the muscle create high...

More details

POULTRY FROM MAISON DUMAS

"THE PERIGORD NOIR, KINGDOM OF TRUFFLES AND QUALITY POULTRY..." Located in Périgord, Thierry Dumas is a passionate poultry artisan who cares about quality ... Established in 1951 in Aubas, a small village in the Dordogne (24), the family company "Volailles Dumas - Périgord noir" specialises in t...

More details

ANGUS BEEF

THE UNCONTOURNABLE OF HIGH GASTRONOMY The origin of this Race comes from the Aberdeen region in Scotland, it was only in the XIXth century that the Angus Beef was imported and developed in the United States to make it a true gastronomic richness. Beef Angus is distinguished by its exceptional ...

More details

IBERICO PALETA - 24 Months - Boneless

The Ibérico Shoulder is a product derived from the front part of the Ibérico pig. It is raised freely and fed on cereals. Aged for 24 months and naturally dried, the Ibérico Cebo shoulder is a unique product known for its intense taste. This high-quality ham weighs between 4 to 6 kg. The Ibérico s...

More details

IBERICO BELLOTA HAM - 48 months - With Bone - D.O

The Ibérico Bellota ham is a product derived from the Ibérico pig. It is raised freely in the dehesa and fed on acorns and other natural pastures where they roam freely for 18 months. Aged for 48 months and naturally dried, this Ibérico Bellota ham is an exquisite ham renowned for its taste. This ...

More details

CECINA DE LEON

Cecina is a Spanish charcuterie similar to ham, but it is made with beef. It is mainly produced in northern Spain in Leon and Asturias. One of the most appreciated Spanish products by connoisseurs. Cecina is first salted, then dried, and finally smoked with oak wood, which gives it an intense...

More details

Our services