Here we combine several Burgundian flavors — the sweet fruit of the blackcurrant jelly, the exotic spices of the pain d’épices and the richness of the foie gras — for a surprising burst on the palate. Look for foie gras called ‘entier mi-cuit’, which is the entire fattened liver, molded and partially cooked to give it a creamy, sliceable, pâté-like consistency. Lots of Burgundian flavors indeed… but for the wine try Champagne. Our Brigandat Brut Tradition in fact!