The foie gras

The knowledge memory, a guarantee of the taste’s respect.

The will to an exceptional product

All of our foie gras are selected thanks to the strict criteria of quality. All are French South West certified. These ducks are bred outside and totally fed with non-GMO corn, to bring you the best flavours. Specialists will devein the livers with artisanal methods and then, also by the hand put salt and pepper to reveal all of the perfumes. The cook is at low temperature in order to respect the conservation of the product and to preserve the quality of the liver.

The different names of the foie gras

The different names of he foie gras are settled by the decret of 9th August 1993 with four categories:

• Whole foie gras: it is a whole foie gras or several lobes of foie gras.
• The foie gras: (100% pieces) this is pieces of lobes.
• The foie gras bloc: the bloc is composed by several emulsioned foie gras (settlement limits the water level at 10% maximum of the finished product).
• The foie gras bloc with pieces: it is a foie gras bloc which we put foie gras lobes pieces in (minimum 30%).

Half cooked or full cooked, pleasure to try

The half cooked foie gras, simply pasteurized at 75°C reveals it flavours. To keep it fresh, between 0°C and 4°C, during maximum four months.
The foie gras in conserve is sterilized to be kept for several years. This way to cook brings a better perfume and allows a consumption when you need, when you want…

Whole or in pieces bloc, to consume as much as you want

Whole, it is the safety of a traditional cook, the foie gras is simply salted and peppered and prepared half cooked or in conserve. In bloc pieces, it is more gourmet, it is an emulsion of foies gras with incorporation of pieces for 30% at th minimum. A nice surprise during family meals or with friends.

The fresh foie gras, for those who like the house cooking

Sliced and ready to be cooked, it is sold whole in order to make you cook as a chief and to surprise your guests.