Foie gras producers Creuse

Léo Champeval founded the business in 1934. His son Gérard set it up in Creuse after a spell in the Landes region. Today, Philippe, the founder's grandson, runs the business and continues the family tradition. Among the specialties sold here: semi-cooked duck foie gras, canned or in terrine (gourmande au naturel or truffled); semi-cooked or canned goose foie gras, but also duck neck stuffed with foie, ham flutes stuffed with duck liver, and game stuffed with foie gras.

They are the only producers of foie gras in the department! Françoise and Philippe Champeval work as they do in the South-West, continuing a family adventure started in 1934. In the Truyère area, they make terrines and preserves of whole semi-cooked foie gras, duck and goose, with or without truffles. But their activity does not stop there, as Champeval also cooks game. They offer rillettes, pâtés and other cooked dishes. A tasty range to discover on the spot and on the web.