Foie gras producers France

To find these famous gourmet products, local sales outlets are listed on the website, so you can buy directly from the source. You'll also find tips on how to enjoy foie gras and recipes to impress your guests. The Gers Association for the Promotion of Foie Gras promotes the qualities of duck and goose products: foie gras, of course, but also aiguillettes, magrets, confits, gizzards and "Figuigers", a unique recipe in which the duck is fattened with figs.

On 70 ha in Kochersberg northwest of Strasbourg, the Nonnenmacher family grows asparagus, sugar beet, barley, corn and raises ducks. It is a member of the association of foie gras producers in Alsace (Gänzeliesel) and therefore meets precise specifications: the ducks arrive here at the age of one day and are fed on cereals produced on site for thirteen weeks. Then, the feeding is done twice a day, for twelve days. Slaughtering and processing are then carried out in the farm's laboratory and the products are made from traditional recipes. Among the flagship products are raw foie gras, tunnel foie gras (under golden tin paper: 133 €/kg), semi-preserved Le Parfait, canned foie gras and lobes of foie poached with Guérande salt and black pepper (98 €/kg).

The Ramajo family's foie gras has been making a name for itself for 4 decades with a gold medal at the Concours Agricole in 2018. It is one of the first canning stores in the Gers. They perpetuate the values that are important to them: natural, local, home-made. You can find of course beautiful specialities: goose or duck foie gras, fresh, whole, half-cooked, sausages, dried duck breast or in sauce but also a tasty range of cooked dishes with confits, cassoulets, goose stew or roast duck breast stuffed with foie gras.

Ferme animalière Tauzia is an authentic Landes farm in the purest Chalossaise tradition. Cathy and Serge Dupouy have been raising ducks and geese for over 40 years. Of course, they also make and sell their own products. On the menu: whole duck foie gras, garbure landaise, duck axoa, duck breast stuffed with foie gras, stuffed duck neck, duck legs, gizzards... Want to treat yourself or discover several specialties? Opt for the "Canard gras complet" box with its assortment of 6 farm products.

Régine and Christian put all their heart and soul into making the most of all the delicious products derived from the ducks raised on their farm. You can enjoy fresh products (such as magret or marinated duck cutlets) or slip divine foie gras preserves into your suitcases. If you're lucky enough to be visiting in winter, try the figs stuffed with foie gras: they're unforgettably melt-in-your-mouth and well-balanced. You'll find them at the local markets: Cherveix Cubas on Sundays, Terrasson on Thursdays and Hautefort in summer.

The words "heritage" and "transmission" take on their full meaning on this Tarn farm. Indeed, the history of La Métairie Neuve is linked to that of the Vernheres family, owners of the property since 1981. Today, the third generation is at the head of this quality production. Together, Jackie and Eric perpetuate the tradition, accompanied recently by their son, Frédéric. They produce Muscovy duck, roast duck and chicken, always with the same attention to quality, GMO-free products and animal welfare.

Right in the centre of Cajarc, the shop specialises in products from duck farming: foie gras, rillettes, confit etc. The history of fine gourmets began more than 20 years ago. Originally, 4 Lotois farmers who were passionate about their trade decided to join forces to control the entire production chain. From breeding to sales and product processing, everything is under the control of these professionals. Made in Lot works well and promises quality and respect for the product. A good address for gourmets and gourmands!

A family business created in 1926, Soulard exports its foie gras and duck to South Africa and supplies many catering professionals. In the shop (located in Ernest's family home) you will find duck in all its states: fat or lean, the latter is a Barbary duck, well-fleshed, with a firm, low-fat meat. Both are available in different forms: whole, magret, fillet, leg, sleeve... Another flagship product is foie gras, from raw to semi-cooked and canned.

The Uhartia farm welcomes lovers of foie gras and duck products that have made the reputation of the South West. Patricia and Cathy will open the doors of their traditional farm to you: whole foie gras, preserved or semi-cooked, smoked duck breast, confit, rillettes... And they will share with you their know-how and experience in this specialist work. The ducks, raised in the open air and fed on the farm's cereals, are processed according to the family's know-how and the recipes are prepared without colouring agents, additives or preservatives.

Since 1946, the company has continued to diversify. In 2013, for example, Labeyrie launched a prestigious limited-edition collection of Foie Gras IGP Sud-Ouest and NJORD smoked salmon; authentic Norwegian salmon prepared according to Norwegian tradition. At the factory entrance, you'll find a complete collection of local products (truffles, oils, wild scallops, foie gras heart and spices, etc.). And don't forget foie gras, raw, semi-cooked or cooked! Discovery workshops by appointment from Easter to the end of September.

The Nonnenmacher farm in Woellenheim breeds ducks and grows the cereals to feed them. The farm can be visited in early October or by appointment. Its products, processed on site, come from sustainable agriculture. In season, she also grows asparagus. The farm has a function room for 50 people and a catering service. It offers meal trays, vegetables and a wide choice of meats, including a wide range of duck-based products: rillettes, terrines, sausages, paupiettes and foie gras specialties.

Excellence and refinement are the watchwords of Maison Duler. Matured in the heart of the Quercy Blanc countryside in the Lot department, Patrick Duler hams (voted "Best Ham in the World" in Barcelona) are renowned for their incomparable taste and quality, the result of unique know-how. Maison Duler is also a foie gras artisan and truffle breeder. You can find their exceptional products in their online store or directly at the estate.

The couple Ginette and Kléber Lasserre raise geese and ducks which they process and preserve in an approved laboratory. You can buy the products at the farm or online: foie gras, blocks, rillettes, stuffed necks, manchons, gizzards, fat, etc. and cooked dishes such as duck with blood, orange, civet or green pepper, stuffed duck legs, goose stew, goose confit and neck stuffed with beans or salted and dried duck breast. Everything is cooked according to traditional Périgord recipes.

Céran is a charming small village, very quiet, just a few km from Fleurance. There is a large and large central place (it is amazing for such a small village!), which gives a splendid farm to half-timbered, with covered - quite typical and rustic. Next to the hotel you will find the Farmhouse de la Bastide, which sells its fatty livers, candied with duck and other dishes cooked all year round on the Tuesday morning market. You will see: Myriam and Laurent form a very nice couple!

The artisan curator Dupérier supplies some of the most famous chefs like Darroze, Bras... It is here that you will find the best foie gras of the Landes! Its beautiful color, a guarantee of quality, its finesse and exceptional taste and its balanced seasoning make it an exceptional dish with a unique know-how. Made from grain-fed ducks, the livers have an absolutely delicious taste in the mouth. Whole or half-cooked, in its purest flavor or with other flavors, this foie gras is a little jewel to be tasted. Other products around the duck are to be discovered.

The cooperative was set up in 1982 by duck producers wishing to pool their know-how. In 1999, the cooperative's efforts to enhance product quality paid off with the award of the Label Rouge label. Today, some 80 duck breeders and feeders supply the cooperative with fresh produce every week. Products and gift sets can be found in the store, as well as on the online boutique. Think click & collect!

The Lesgourgues family has been working in the same spirit as Adrienne Paris, founder of Maison Paris in 1907, for 4 generations. Recognized by the Collège Culinaire de France as a quality "Artisan Producer", the company has introduced stringent specifications for the rearing of mulard ducks, Label Rouge farm-raised fattened ducks, guaranteed GMO-free, free-range, force-fed on whole grain corn and eviscerated cold. A gold medal winner, the establishment continues to maintain its commitment to excellence in taste.

The Sagaspe family has been raising ducks, calves and chickens on their farm near Mauléon for 3 generations. A very cosy and attractive boutique, with over 50 duck products: foie gras, confits, magrets, sublime foie gras pâtés and ready-made meals. All guaranteed free from preservatives, colorants and additives. You'll also find jams, wines and other local specialities. Present at markets in Mauléon, Tardets and Navarrenx. 100% Basque know-how, with Sylvie and Céline offering you a warm welcome.

At Les Halles de Biarritz, stop by the Ferme du Foie Gras. For 4 generations, this temple has offered a range of products rivalling in taste and flavor: duck and goose foie gras, duck breast and aiguillettes, preserves (confits, gizzards, cassoulet, rillettes, pâtés...), Espelette pepper, oils, jams... Our products, guaranteed free from antibiotics and GMOs, are raised and manufactured exclusively on our own farm in the Landes region of France. This know-how is available to order from the online boutique.

If you are passing through the north of the department, you will not regret a stop at the Brouennes farm to meet Jean-Marc Petit. Producer of foie gras, he will welcome you to his small farm where you will discover his working environment as well as his delicatessen and local specialities. Foie gras, head cheese, duck black pudding with foie gras, white puddings and other products... that you can buy at the farm or occasionally find on the Verdun market depending on the season.

Frédéric Coudray raises geese and ducks in total freedom, fed with cereals and force-fed with corn. Fresh products, home-made preserves, and in particular whole and candied foie gras, are produced on the farm and can be found at fairs and markets in the region. Finally, don't miss the annual and unmissable event for many years, the farm market, in August, where there are animations on the farm and a farm meal around the stalls of local producers. Sale possible on line.

In the middle of the village of Saint-Pierre-de-Clairac, on his farm, Jean-Luc Gachedoit is a specialist in Barbary ducks! He raises and feeds himself, using corn grown on his own farm, the ducks that he intends to preserve. He concocts delicious preserves, pâtés, fritons, rillettes and foie gras to the delight of gourmets who come to the farm or to the Puymirol farmers' market in the summer. Not to be missed either, the duck pudding, one of the house specialities!

At Ferme de l'Argenté, Bruno Marcy raises not only ducks, but also game. His happy flock lives in semi-liberty, in the shade of the pine trees of the Landes forest. On site, you'll find a store selling directly from the farm. On the shelves, you'll find foie gras, confits, pâtés, fresh game, live or ready-to-cook poultry (chickens, pullets and guinea fowl). A great variety for a loyal clientele. Every year, during the deer slabbing season (September/October), gourmet meals are organized on the farm.

The Bon Coin-Coin farm covers 2 hectares. The preserves are then made on the spot: confits, duck breast, pâtés, terrines, ballottines, grattons, garbure and cassoulets. It is possible to visit the farm from Monday to Friday, and even to stay for a week in the gîte which welcomes interested tourists. During the summer season, the owners organize a dinner on Thursday evening, and even on request, small courses of culinary preparation with duck...

It all started with a tasting at Villa Mirasol... Foie gras from Ferme Jean Sarthe! We braved the Landes countryside to get to the cannery, in a village nestled in the bends of the Adour between Dax and Mont-de-Marsan. On this traditional breeding farm, Bruno Castaing and Guy Dehez produce a whole range of duck specialties under the Les Délices de Saint-Orens brand. Also available in the Basque Country, Gironde and by mail order.

There 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.

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.

Jacques and Annie Fontaine have been raising ducks on their farm in Pilou for 30 years! They then force-feed them with whole grain corn on the spot, then slaughter and process them on the spot. The specialities produced here are numerous; but one finds in particular the semi-cooked duck foies gras, but also fresh duck breasts, preserved whole foie gras, stuffed necks, pâtés, various confits and rillettes... But the easiest way is to visit the farm and buy the local products!

For 17 generations, palmipeds have been raised at the Roumevies farm. Since 1986, the production has developed considerably with the creation of a processing laboratory. All the products sold here, concocted from Barbary ducks, come from the farm: breeding, force-feeding and canning on site. Foie gras, confits, duck breast, cooked dishes, and the famous figs filled with foie gras and poached in Monbazillac are sold on the spot. In the property, 5 cottages can accommodate from 4 to 8 people see rates on the website.

In the heart of the Chalosse region, in the small village of Caupenne, Cathy and Francis Larrieu raise ducks to produce foie gras! They have chosen to produce in a traditional way, respecting their land and the know-how of their ancestors. The corn is also grown on site, guaranteed without GMO to feed the ducks. So everything is produced on the farm. Let yourself be tempted by the foie gras, duck breast filled with foie gras, confits, pâtés and other products are cooked by them, naturally.

Monique and Xavier Etcheverry perpetuate the traditions and know-how of their ancestors. They raise their ducks on vast green and shady fields, force-feed them with corn grown on the property and prepare delicious preserves the old-fashioned way, following family recipes handed down from generation to generation. Here you will find whole duck foie gras in preserves and semi-preserves, specialities such as stuffed neck and duck breast stuffed with foie gras, but also pâtés and rillettes with foie gras!

The Gaillard family set up their farm in Ménigoute in 1979. It is now their daughter Bérangère who has taken over the farm and perpetuates the family tradition by feeding the ducks and selling the products concocted on the basis of traditional recipes: foie gras, rillettes, pâtés, ready-made meals, puddings, confits, stuffed neck, frittons, foie gras mousseline, liver pâté... as well as fresh products such as magret, fresh liver... Don't hesitate to come and visit the farm to discover this production, the place is labelled "Bienvenue à la ferme" (Welcome to the farm)!

Here, we raise poultry and palmipeds according to tradition. Of course, it is the ideal place to order chickens, ducks and guinea fowl to prepare your festive meals. But it is also the right place to stock up on products made from the king of palmipeds, the duck. From these products, fresh products are prepared, ready to cook and preserves: foie gras (semi-cooked, with figs, preserved...), fresh duck breast, stuffed neck, and prepared dishes (lentils with duck legs, garbure, beans, cassoulet...).

Since 1985, Dominique has been raising ducks in this typical little village in the south of the Territoire de Belfort, on the border of Sundgau and Switzerland. He then prepares duck-based products: semi-cooked duck foie gras, canned foie gras, blocks of semi-cooked or canned foie gras, as well as magret, saucisson, terrines, rillettes... You can find all his products at the farm, as well as at the Ferme du Bien-Manger in Argiésans (90), the épicerie des halles in Delle (90), the Coin Gourmand in Riquewihr (68) and the magasin du Paysan in Kaysersberg (68).

Corinne, Philippe, Stéphane and Charlotte raise beef and fat ducks in organic farming on their farm in Eyne, at 1,500 m altitude between Cerdagne and Capcir. This family of enthusiasts and epicureans is regularly quoted in the regional and national press, so much so that the conditions of breeding and the quality of the products are irreproachable. Cattle breeding is not limited to pure meat as these farmers had the idea of making charcuteries: veal cow sausage, dried meat... To be eaten without moderation.

Séverine and Franck raise fattened ducks, guinea fowl and chickens on their mountain farm in the heart of the regional nature park. These poultry raised in "full Err" are fed in the rules of the art with a 100% vegetable food. The whole chain from breeding to sale is controlled - no intermediaries and above all, animal welfare is a point of honour. Thanks to complementary training (Séverine studied agriculture and Franck studied hotel management), this couple offers healthy and high quality products. The Petit Futé has cracked.

Marion Munoz has started raising geese (around 120) and ducks (around 750 fattened ducks and Muscovy ducks) on her traditional farm in the Boischaut region of France. Here, palmipeds are raised in the open air, in lush green meadows (7 ha). Goslings and ducklings arrive at the age of one day, in batches of seventy. Slaughtering and processing are carried out on site, resulting in confits, rillettes, pâtés, stuffed necks, dried duck breast and foie gras! Marion has also set up a shop on site to sell her products directly from the farm.

Tilloy farm is located 20 km east of Châlons-en-Champagne. Open to mixed farming, it also has a workshop for processing fattened ducks. From now on, everything is done on the spot: free-range breeding, traditional force-feeding in a pen on straw, processing and marketing in the farm's shop. You will be able to buy the choice pieces of duck, from the breast to the confit, including the aiguillette, and of course, the perfect foie gras, semi-cooked, semi-preserved or in foie gras. And many other surprises at the shop.

Pascal Laprée has been raising mulard ducks on his farm in Mairey since 1985, about 60 kilometers from Dijon, which is rather original in the region. He then sells the products he has prepared himself: smoked duck breast, confits, a lamb terrine, a lamb dish with preserved lemons... but also fresh or semi-cooked foie gras (on order)! And an original speciality: a duo 50% rillettes, 50% foie gras... And the most : the location which offers a breathtaking view on the castle of Mont Saint-Jean.

This farm offers a very nice shop, easily covered with wood, and which will allow you to discover the products of the place. One of the specialties of the Fraserie is terrines and foie gras, which you will discover in quantity - and quality - but also meat and poultry, as well as ready-made meals. Here, everything is made from A to Z, and the various awards and distinctions of the farm confirm the excellence of the place. Finally, note that beyond the shop, you can find the products at the local markets.

A 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!

In addition to growing wheat and corn, Didier and Sophie Gaugeacq raise Mulard ducks, renowned for producing the finest foie gras. The duckling is received in its first days of life, and is first protected indoors, then raised in the wild according to a precise charter. The ducklings are then force-fed whole corn for 14 days, before being transformed into various products that you can enjoy at the La Déesse des Gourmets farm inn, or find in the canning store. Products can be ordered directly on the internet.

La Boutique du Foie Gras, located in Lescar, is a veritable treasure trove for lovers of gastronomic delights. This renowned factory outlet offers an exceptional selection of foie gras, featuring their own brands, Maison Montfort and Rougie. Customers discover a variety of top-quality products, from delicately prepared foies gras to gourmet specialties. With a well-established reputation for craftsmanship and commitment to excellence, Boutique du Foie Gras is the place to go to enjoy the authentic taste of the Southwest. You can also order raw duck for in-house processing.

The Sagaspe family has been raising ducks for 3 generations. They have also diversified into free-range chicken, cows and veal. In the store, you'll find no fewer than 50 "home-made" products, including duck in all its forms: foie gras, confit, magret, pâté au foie gras, rillettes, ready-cooked dishes and more. All guaranteed free from preservatives, colorants and additives. You can also find them in their beautiful Saint-Palais boutique and at the markets in Mauléon, Tardets and Navarrenx. Here, quality, know-how and good taste are the order of the day!

Béatrice and Jean-Pierre Pointu raise and force-feed geese and ducks, produce their own foie gras, cook their own preserves, raise and feed blond Aquitaine cows and their calves, grow garlic and cereals. They also have a sense of hospitality and it is with a smile that they welcome those who wish to visit this farm, on these hills with vast spaces. The EEC approved cannery also delivers recipes, such as veal croquettes, guaranteed. Here the slogan is "from the fork to the fork".