Les Foies gras de Saulzoir

Discover our Lucullus de Valenciennes, Fleuron of Regional Gastronomy, awarded at the Capelle Competition - Master of Gold in Brussels - Do you know his story? It is said that at a grand funeral meal in 1930, Edmond Landouard, Chef du Verdonck, replaced the traditional ox-stew with a millefeuille thin slices of smoked tongue topped with a mousse of foie gras. This composition took the name of Lucullus de Valenciennes in tribute to this wealthy Roman general whose lavish feast remained famous. So, let yourself be tempted!