MANOIR ALEXANDRE
Read moreFounded in 1983 in Espalion, the family business specialises in duck fat and traditional Aveyron cuisine. Confits, gizzards, terrines, foies gras and a range of typical Rouergue dishes: aligot, truffade, stuffed cabbage, pounti... The Manoir Alexandre welcomes visitors and gourmets around a video, retracing the stages of production, and offers in its shop a multitude of original boxes in which one slips the famous preserves sometimes accompanied by a good bottle.
AVEYRON FOIE GRAS
Read moreThere are many reasons to push the doors of this shop. Buy a delicious foie gras of course. Taste the other "duck-based" specialities. Or simply put together a box of "home-made" products to make a nice gift. The shop, owned by the Douls family, is a real festival of irresistible flavours and has been perpetuating a tradition that goes back six generations of food professionals for thirty years. The company, named AFG - AF as in Auguste Fontanié, the grandfather - has indeed made duck its speciality.
LES CONSERVES TRADITIONNELLES
Read moreA few kilometers from Salles-Curan, Céline Jeanjean invites visitors to discover her free-range processing of fattened ducks. It's a fun tour of her mini-farm and laboratory. You can watch ducks being born in incubators, or watch a force-feeding demonstration. A snack can be served on request: foie gras, pâté, dried duck breast and dry duck sausage on the table (and spit-roasted cake for sweet tooths). A real treat!
LA DROSERA GOURMANDE
Read moreBased in Laguiole, Claude Rus relies on his roots and ancestral traditions to make his products with the good taste of Aveyron. As a master craftsman and foie gras refiner, he is uncompromising about quality. The raw materials are rigorously selected and the lobes of duck foie gras are simply deveined, salted and peppered manually. No preservatives, no alcohol, no flavouring! Claude Rus also offers stuffed necks, quails, tripous, pâtés, fritons and other terrines, all made in the traditional way.