Free delivery in Paris and Île-de-France from €80
Delivery throughout France within 48 hours
Free delivery in Paris and Île-de-France from €80
Delivery throughout France within 48 hours
€
In stock
The Anjou goose meat is distinguished by its fibers, reminiscent of beef, and its captivating dark red hue. Raised since the Middle Ages in the Anjou region, between Maine-et-Loire and Mayenne, this goose offers a unique combination of tenderness and flavor. This delicacy results from a varied diet, the exceptional know-how of the breeders, and a minimum slaughter age of 175 days, including at least 92 days outdoors.
Remove the goose from the refrigerator two hours in advance and allow it to reach room temperature.
Generally, roasted goose is consumed. To simplify carving once cooked, remove the fork-shaped bone called the “clavicle,” located at the neck.
Photos: Grégoire Kalt
