Foie gras producers Allier

Thierry Paris holds the quality label awarded by the founding members of the Collège Culinaire de France, and has won national and regional awards for his duck foie gras. All his specialties are made without preservatives or colorants. Estouffade de bison d'Auvergne aux mousserons, pompe aux grattons de canard for your aperitifs, pounti auvergnat, cassoulet, among others. In the boutique, they rub shoulders with exceptional products that he and Nathy carefully select. Summer truffles, Sturia caviar, regional wines. Gift sets.

With more than 20 years' experience working alongside the late Franck Arpentinier, Isabelle is taking over her farm with passion and determination, taking charge of every stage of foie gras production, from the free-range rearing of the 2,000 ducks, to animal-welfare-compliant slaughtering, processing and potting, to short-line marketing. She would like to join the Bienvenue à la Ferme network and try her hand at the regional AURA farm produce competition, which she has won twice with her pure duck rillettes.