Valette company marketing promotional tool for retail and gift B2B channel: Designed and edited by Gerry Long HONG, who is former area export manager Asia from 2014 to 2017. Photo credit: Valette foie gras Copyright: Valette foie gras, Gerry Long HONG

1. RECIPES BOOKVALETTE FOIE GRAS & GASTRONOMY
since 1920

2. VALETTE is a food group of
companies located in Southwest of
France and dedicated to French fine
food. We are a family owned business
with a succesful history of more than
95 years over 3 generations.
We have premises of over 20.000 m²
including offices, factories, warehouse
and 48 gourmet shops in France.
華麗是一家位於法國南部專門製作法國美
食的集團公司。我們是一間三代家族企業，
擁有超過 95 年的成功歷史。
我們的經營面積超過 2 萬平方米，包括辦
公室，工廠，庫房與 48 間分散在法國各地
的美食店鋪。
SINCE
1920
OUR
company
OUR
history
In 1920, Maison VALETTE was
founded by Adrien VALETTE.
Then his son, Rene and grandson
Jacques, who inherited a passion
for their traditional gastronomy
and a love for gourmet food,
have, in turn brought a touch of
modernity, innovation and fantasy.
Our experience and knowledge
covers the whole foie gras
b u s i n e s s , m a n u f a c t u r i n g
and presenting our products
successfully wordwide.
1920 年，華麗公司由安卓華麗先
生建立。隨後，他的兒子雷恩與孫
子雅克，繼承了創始人對傳統法國
食品的熱情與對美食的熱愛，將其
轉換成現代化，推陳出新，充滿美
妙的美食藝術。
我們的經驗與知識使我們得以掌
控法國肥肝的全部產業鏈，保證
100% 法國製造，銷售至本土及世
界各地。

3. PASSION
family
terroir
VALETTE is also 3 generations
of men with a passion for
chefs' "black dimonds"-
Perigord black truffles !
Since always, this excellent
ingredient has rounded of
Maison's foie gras, pâtés
and festive dishes.
華麗家族自始以來對大廚備受
喜愛的廚房“黑鑽”- 貝爾格黑
松露也情有獨鍾！ 這味聞名於
世的傳奇食材一直在家族的肥
肝與節日產品中閃耀光輝。
T h e f a m i l y h i s t o r y
s p e a k s f o r i t s e l f ,
through the tenacious
conviction in its own
ideas and quality of
its daily work. Year by
year. Season by season.
This dedication that
has been handed down
through passion and
respect for tradition.
家族歷史通過其堅定不
移的信念與高質量的工
作而娓娓道來。年復一
年。日復一日。這份堅
持由對美食的熱情與尊
重傳承下去。
We offer a range of 500
specialities of highly
reputed quality: foie
gras, fattened duck
meat, confits, cassoulet,
terrines, pâtés...
Recipes that have been
unchanged for more
than 60 years and a
dozen new, original
recipes for the pleasure
of gourmets.
我們提供超過 500 種高質
量美食產品：肥肝，肥鴨
肉，油封鴨腿，卡蘇來，
陶 式 肉 醬 與 肉 醬 派 等 產
品。
秘制菜譜已沿用60餘年，
每年推出十餘款新產品供
美食家享用。

13. PERIGOURDINESALADFull of south-west of france natural taste
15 mins 1-2 people
key words: smoked duck breast slice, duck gizzards, walnuts,salad,vinegar
關鍵詞 : 風乾鴨胸肉，油封鴨珍 , 核桃 , 沙拉 , 香醋
Ingredients :
15-20 slices of Valette smoked duck breast
200g Valette confit gizzards
pine nuts
walnuts
lettuce or batavia salad
cherry tomatoes
salt, pepper, sugar
hazelnut oils
Sherry or balsamic vinegar
chopped garlic and parsley
Prepration:
Take smoked duck breast from fridge, if it is frozen,
leave it in fresh during 12 hours or put it in the cold
water during 3 hours for thawing (check the packaging
if it is hermetic).Take the gizzards out from the tin,
golden them over hot pan for 2-4 minutes.Cut cherry
tomato into 2 parts. Put the salad with all the other
ingredients.Prepare vinaigrette with Hazelnut oils,
sherry or balsamic vinegar, then add salt, pepper and sugar
in it, blend mixed vinaigrette and salad at the last
moment.
Tips: you can also add other ingredients including
preserved foie gras, eggs, to design your own Périgourdine
salad ! Wine: Bergerac red wine, type Pécharmant.
食材：
15-20 片華麗風乾鴨胸肉
200 克華麗油封鴨胗
松仁
核桃仁
生菜
番茄
鹽，胡椒，糖
榛果油或橄欖油
雪莉醋或意大利黑香醋
準備：
將風乾鴨胸肉片從冰箱取出，如是冷凍狀態，將
其放入冷藏櫃解凍 12 小時或置入冷水解凍 3 小
時 ( 置入冷水前，請檢查真空包裝是否完整 )。
將油封鴨胗從罐中取出，放入煎鍋中煎煮 2-4 分
鐘上色。西紅柿切半，將生菜與其他食材混合。
法式醬汁準備：取出榛果油或橄欖油，然後加入
適量鹽，胡椒與糖，與醬汁混合，在裝盤前加入
混合沙拉并混勻。
小秘訣：您可以為自己的貝麗故蒂尼沙拉多加些
料！試試加入華麗樽裝肥肝罐頭與熟雞蛋以及其
他創新食材，再配上 Bergerac Pécharmant 類紅酒。