With wine

André Terrail and Chef Yannick Franques are pleased to introduce you to La Tour d’Argent duck to cook at home. Established in 1890, the famous ducks are raised in the greatest tradition at Challans in the Vendée. With an incomparable tenderness and flavor, the Tour d’Argent duck is delivered in a box in the colors of our House. Accompanied by a red wine sauce and its salt, it is the guarantee of a high-quality gastronomic experience. André Terrail and Chef Yannick Franques are pleased to introduce you to the Tour d’Argent duck to cook at home. Established in 1890, the famous ducks are raised in the greatest tradition at Challans in the Vendée. With an incomparable tenderness and flavor, the Tour d’Argent duck is delivered in a box in the colors of our House. Accompanied by a red wine sauce and its salt, it is the guarantee of a high-quality gastronomic experience. Nature is an inexhaustible source of inspiration: it dictates its pace to the kitchen, to the farmers, ranchers and fishermen. The cook is a craftsman whose role is to celebrate the identity, vitality, tradition and diversity of French cuisine and art de vivre. Emblem of La Tour d’Argent since its origins, the Duck of Challans is celebrated for its incomparable flesh, and sublimated by the ancestral know-how of the House since 1890. Inherited from Frédéric Delair who developed the first recipe by codifying each gesture, this impressive ceremony made the reputation of the restaurant.

To pay tribute to him, the duck in the press bears the name of its inventor, and each duckling served, according to the different recipes, continues to be numbered. For over 70 years, Maison Burgaud - now run by the 4th generation - has been our official supplier and delivers its challandais ducks every day. For 8 weeks, they are raised in the open air in Vendée, and fed with a vegetal diet. Presented in an elegant box, the supremes and thighs represent a dinner for 4 people. They are accompanied by the advice of our Chef Yannick Franques who will guide you to prepare this recipe. Finally, to make it more gourmet, the Chef has also imagined, under the impulse of the owner André Terrail, holder of the secrets of La Tour, a collection of salts and sauces that will accompany this recipe and make it unique. Inspired by the historical notebooks of the gastronomic heritage of La Tour d’Argent, the Chef has developed his own sauces: Mazarine with orange, Marco Polo with green pepper, and Mac Arthur with red wine. A collection to warm up at home that you will find declined in salts to season the meat and get a perfect result, worthy of the restaurant.