Picnic "made in" the South West with Maison Dubernet

The time for picnics and aperitifs is here! While these meals are often synonymous with quick recipes, at Maison DubernetBut with us, there's no question of compromising on quality. This summer, the spirit of the South-West invites itself to the beaches and gardens. On the menu: charcuterie, foie gras whole or in blocks, small homemade terrines and cured meats , 100% free of junk food... to be enjoyed without any complexes!

So how do you plan your picnic with Maison Dubernet ?

• The essential dry sausage

Start with the indisputabledry sausage Maison Dubernet. Also available as a thicker sausage , it is made from carefully selected pork and dried in the purest artisanal tradition. Forget about bread and butter! The best way to enjoy Dubernet dry sausage is to eat it alone - in thin slices - to appreciate all its flavours.

• Pies for all tastes

For true fans of charcuterie and spicy flavours, Maison Dubernet offers a wide range of small, artisanal and very tasty pâtés. Made from the best local ingredients from the South West, there is something for everyone!

Country pâté, duck rillettes, Basque pâté with Espelette chilli, game or foie gras...accompany them with a very good country bread, raw vegetables, pickled vegetables or fruity chutney, for a delicious lunch on the grass!

 And for the undecided...opt for our assortments ! 

•  Foie gras as an aperitif? It's possible!

Who said that foie gras was only for special occasions? At Maison Dubernet, it can be enjoyed all year round!

For your picnics, opt for a whole foie gras cooked in a jar that does not need to be kept in the fridge. It is easy to transport and can be eaten right out of the jar! A block of 70% foie gras is also a more affordable but equally delicious option for your meals on the go.

How to serve foie gras as an aperitif? Serve it with dried fruit bread, fresh fruit and chutney, a glass of Chardonnay or chilled rosé... and that's it!

• The duck in all its states!

A real picnic made in the South West would be nothing without our beautiful IGP ducks! At Maison Dubernet, it is also eaten sliced, dried or smoked, on a nice slice of farmhouse bread with goat's or sheep's cheese and a drizzle of honey. True carnivores will not fail to roast a nice duck breast on the grill, accompanied by a few skewers of grilled vegetables for a clear conscience. Let's eat!

© Anne-Emmanuelle Thion