Foie gras producers Paris

Foie gras from the Landes, of course! You will find it here as a raw product, but also in terrine or in pâté! And then you will find the classics of Landes gastronomy: duck breast, vacuum-packed confit, cassoulet, garbure, lamprey à la bordelaise, as well as savoury and sweet accompaniments such as five-spice peaches or Granny apples, in short, everything that gives meaning to the cuisine of the South-West. Everything is prepared in the traditional way in the Landes kitchens of the family home in Montaut, following traditional recipes. The ducks are fattened on whole grain corn and come from small farms.

Established in Peyrehorade, in the south of the Landes, for ages, the Barthouil family went to the capital, as they used to say, and opened two stores there: one on rue Charlot and the second in the^5th arrondissement, rue Monge. This noble house, initially specialized in foie gras preserves, has over time added new strings to its bow: the production of old-fashioned smoked salmon and taramas, boutargue, other fish eggs, caviars, not to mention cooked dishes (confits, duck breast, cassoulet...).