Foie gras producers France

Since 1987, Chez Morille has been serving up the very best of palmipeds. A duck breeder and foie gras producer, Chez Morille is a family-run business where epicureanism rhymes with craftsmanship and quality. Each year, 95,000 mulard ducks are raised for 13.5 weeks in the open air, on 66 hectares of organic meadows, on GMO-free feed. Visit our boutique to stock up on foie gras, fresh produce, spreads and ready-made meals. On site, visit the Canard Académie, a small museum on the history of the duck.

Thocaven has been the benchmark for regional Quercy products since 1983! Our free-range ducks are fed and force-fed in the purest tradition. Here you'll find foie gras, duck breast, tournedos with foie gras, duck sausages, figs, prunes, apricots stuffed with foie gras, local aperitifs and wines, traditional preserves ranging from cassoulet to duck stew and stuffed necks... The establishment also offers a full range of delicatessen products.

Corinne and Emilie run their farm in a spirit of conviviality and sharing. You come to eat here to experience an authentic culinary terroir. Duck sausage served with aperitif. Starters include rillettes and foie gras pâté, soup or garbure. Magret, confit, poule au pot, cochon à la broche and other traditional recipes. Homemade apple crumble for dessert. A glass of Buzet wine with all that, and life is good!

At Le Trivalou, owner and chef Cyril understands that cassoulet has to be exportable. If you're in Carcassonne or just passing through, we urge you to come and taste it on site, with the medieval city just around the corner. It's made to the highest standards and is entirely homemade, right down to the duck breasts, which Cyril confits on the spot. Please note that everything you eat in this restaurant is homemade. If you prefer to eat your cassoulet at home with friends or family, you can place your order via their website. In addition to cassoulet, Trivalou's foie gras is also available to take away. Delivery should soon be available throughout France, but that's for later...to be continued.

Since 1960, these artisan canners have been a trusted name in both goose and duck: every year, the company wins a medal at the Salon de l'Agriculture in Paris. New products include a fig verrine filled with foie gras and pineau des Charentes, and goose rillettes. They were awarded the Palme d'Or 2023 for whole Périgord goose foie gras. 2 stores open in Sarlat (7, rue de la Liberté) and Le Bugue (20, place de l'Hôtel de ville). The workshop is open to visitors in July and August, with a free tasting.

An agricultural cooperative specializing in fattened ducks, Palmagri brings together 9 passionate producers, all of whom are breeders and feeders. The ducks are raised outdoors in the Gironde region, between the southern Gironde vineyards and the Landes de la Gironde. The recipes, which use no preservatives or colorants, are concocted in Auros, in the production workshop. Duck in all its forms: tournedos, magret, fricassée de guit, garbure, foie gras, stuffed neck, boudin... The store opens on Saturday afternoons before the festive season.

For over 100 years, Maison LAFITTE has nurtured the excellence and savoir-faire of Landes gastronomy. Exclusive partner of the Club des Chefs cuisiniers des Chefs d'Etat around the world, Maison LAFITTE is renowned for the superior quality of its products. Come and discover the gastronomic world of Foie Gras, magret des Landes... a whole range of duck products. Maison LAFITTE is also present at Les Halles de Dax, Mont-de-Marsan, Bayonne, Bordeaux and Paris (^4th and ^7th arrondissements).

Jean-Christophe Dardenne has taken over a farm that has become a local institution, to which Francis and Nicole Mauco have given its letters of nobility. The ducks are raised in the open air, then force-fed with corn before slaughter and processing. The farm offers all the traditional products and delicious cooked preserves, such as duck tagine with almonds, or the famous "chili con duck". The farm also offers a service of orders and online sales on its website, but do not hesitate to visit them.

The Canards d'Agathe farm is actually a fattened duck farm run by Catherine and Jean-Pascal. The ducks are raised in the open air, force-fed in collective pens with GMO-free whole-grain corn. Preserves are then prepared on site in a workshop that meets European standards. The farm is open to visitors, especially in summer. It's a great way to discover our homemade foies gras: cooked and semi-cooked foie gras, rillettes and grattons... You can also sample our products on the farmhouse menu.

Just a stone's throw from Montreal, follow the ducks along the road and you'll arrive at Croc Duck. This farm operated by Adeline and Emmanuel Hivert is dedicated to duck. You will find foie gras, duck breast, terrines and other rillettes with chablis. But that's not all: every week, a food truck allows you to taste the farm's products from Noyers, Isle sur Serein, Montreal and Coutarnoux. And lunch baskets can even be delivered to companies or tourist groups in Avallon and Auxerre (by reservation).

The family farm is located in the heart of the Chalosse region, in the small village of Clermont. Since 1945, the ducks have been raised according to the rules of the art and transformed into products that have won multiple awards at the Concours Général Agricole in Paris. Semi-cooked duck foie gras, whole foie gras, whole duck breast, duck liver filling, aiguillettes, duck paupiettes... And also: vegetables in jars. We'll show you how to enjoy our specialties with selected wines. Local honeys and jams. Don't forget our gift boxes!

Since 1990, this family-run duck farm has been dedicated to the artisanal and family-run production of duck foie gras and the whole range from this palmiped, in preserves and fresh products. On direct sale at the farm, you will find here duck pâté with porcini mushrooms, duck rillettes, salted and dried duck breasts, fresh duck breasts, preserved gizzards, duck ravioli, whole semi-cooked duck foie gras, raw liver, grain-fed chickens, guinea fowl, capons, as well as some pâtés and ready-made dishes: duck cassoulet, duck neck stuffed with foie gras.

Jean-Luc, its owner, offers a real modernity to the so-called rural tourism. If his first job is as a canner, he proposes with Olivier a direct sale of his production, as well as small local treasures selected on the shutter, resulting from farm productions. But, a particularity of the site and an element which makes our heart beat faster, he opens his table in summer to savour them! The shop, located in the heart of the farm, offers a wide range of duck products made on site. Don't hesitate to visit them!

This farm is attached to the agricultural high school of Mirande. Practical work is carried out thanks to the breeding of ducks and chickens, black pigs and cows from Mirande. Learning the job of a farmer is done in the field, to the delight of lovers of good products to be obtained at the cannery. With six workshops for cultivation, breeding and processing, the apprenticeships help young people get started in the profession. Foie gras, gizzards, pâtés, duck breast filled with foie gras, daube or cassoulet are sold on the spot.

After Lauzach and Saint-Jean-Brévelay, L'aile ou la cuisse has opened in Plouay, in the Restavy area. L'aile ou la cuisse is sourced from Breton breeders, and offers direct sales of duck, chicken and turkey meat. You'll find them whole or cut up. To satisfy gourmets, duck is available in all its variations: foie gras, magret, charcuterie, terrine or rillettes. If you'd like to take home some souvenirs, the store also offers gift baskets.

This couple of farmer-breeders transforms their production on the spot and farms 16 ha in a 70 ha estate of forests and moors. The result is excellent farm products based on ducks, chickens, guinea fowl, rabbits, pigs and lambs. Foie gras remains the flagship product. Smoked duck breast, cassoulet, 100% duck sausage, duck rillettes with grapes and Armagnac, guinea fowl with chasseur sauce, coq au vin, rabbit confit. To keep their original flavour, the preserves are put in glass jars, without colouring or preservatives.

Confits, goose and duck foie gras... From the producer... Here, the ducks are raised in the open air, then force-fed with corn produced directly on the farm, and without GMO. All the products are then prepared as in the past, to please the consumer, who will discover the taste of the best products! Claude and Iñaki Minaberrigaray can be proud of their production. Once again, these guardians of know-how and tradition are honoured with guaranteed products from the farm and their breeding. Taste the difference.

Foie gras, confits, stuffed necks, grattons, rillettes, pâtés... Visit the Moulinat Farm! Philippe Fazembat and his three children have been raising ducks for several generations now. They still offer you some specialties such as stuffed duck breast or duck legs with Entre-Deux-Mers wine sauce flambéed with Armagnac (in tins, verrines and gourmet baskets). They are also producers of black pork. Reception room, caterer, animations, reception area... The Moulinat farm has many assets.

The Maison Barthouil, established in Peyrehorade in the Pays d'Orthe region since 1929, specializes in the sale of products of great character: salmon and foie gras. The history of Maison Barthouil is intimately linked to this region of the southern Landes, situated at the confluence of the Pyrenean Gaves. Here, the soil is fertile, the corn abundant, the river water cold and tumultuous. Today, proud of its origins, the Barthouil family is more determined than ever to enhance the value of this land through its craftsmanship and the unique taste of its products.

Since 1993, the Porten family has been raising ducks and poultry in the village of Manderen. The ducklings arrive here between June and October, and are force-fed until the end of April. They are raised in the traditional way, in the open air, on grassy pastures before being force-fed. Processing is carried out on site. You can buy preserved foie gras, pâtés, rillettes, confits, etc., duck sausages, duck breasts, duck meat (magret, thighs, aiguillettes) and ready-to-cook poultry.