Sa-Re - Egyptian Foie Gras

Sa-Re - Egyptian Foie Gras Sa Re brings you the best of two worlds: the Ancient and the Modern. The Egyptian and the French. T It all started with a duck.

They say it was 2015, but they’re not sure if it was before, or after JC... well, probably a bit of both. Some 5000 years ago, Ancient Egyptians invented foie gras, which (quite recently) became the world-class modern French delicacy. So we decided to bring it back to its country of origin, and create a local production of foie gras. But with the duck, every part is the best part. So we work with

the liver, of course. And the breasts (magrets), for sure. But also the legs and the gizzards, confit (gizzards confit are “meat so tender you can eat it with a spoon”). And the duck fat, the duck rillettes (a duck meat spread), the very trendy pulled duck, the dried magret...
It’s an endless supply of tasty pleasure ! Using only traditional French techniques, without any industrial additive or preservative, we offer you mouth-watering, exclusive and healthy local products. Have a taste of (French) technique and (Egyptian) history !

Address

Hurghada

Opening Hours

Monday 7am - 2pm
Tuesday 7am - 2pm
Wednesday 7am - 2pm
Thursday 7am - 2pm
Friday 7am - 2pm
Saturday 7am - 2pm
Sunday 7am - 2pm

Telephone

00 20 1 09 750 77 67

Website

Alerts

Be the first to know and let us send you an email when Sa-Re - Egyptian Foie Gras posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Sa-Re - Egyptian Foie Gras:

Shortcuts

Share

Category

Our Story

It all started with a duck.

They say it was 2015, but they’re not sure if it was before, or after JC... well, probably a bit of both.

Some 5000 years ago, Ancient Egyptians invented foie gras, which (quite recently) became the world-class modern French delicacy. So we decided to bring it back to its country of origin, and create a local production of foie gras.

But with the duck, every part is the best part. So we work with the liver, of course. And the breasts (magrets), for sure. But also the legs and the gizzards, confit (gizzards confit are “meat so tender you can eat it with a spoon”). And the duck fat, the duck rillettes (a duck meat spread), the very trendy pulled duck, the dried magret...