Foie gras producers Lorraine

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.

The fatty livers of goose and duck have been the specialties of this house since 1985; fresh, semi-preserved and preserved in whole or in part, they are prepared handcrafted, according to the Alsatian tradition, which will not be revealed to you the recipe jealously guarded, alas! You can taste before you make your choice, between the goose, subtle and soft and the more robust duck, more "rustic". All the year round, presented in pretty terrine of terrine porcelain that do not fear baking in the oven.
At the boutique you will also find a basket with a varied selection of local products, terrine game, sauerkraut and baeckeofe, and some good wine bottles from Alsace.

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 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.

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.

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.

Élodie Siraud is a passionate foie gras enthusiast who devotes her expertise to processing, while remaining very close to the Alsatian tradition. Established in Cernay in 2015, the store is not experiencing a crisis, and for good reason: her unique recipes make her foies gras the choice morsels for festive tables! Élodie also offers a wide range of duck and poultry products. From preserves to homemade specialties, everything is fresh. Generous, Élodie is always ready to "tell" you all about foie gras!

For several decades, duck foie gras has been the flagship product of the Monier farm. Nathalie and Nicolas Monier (second generation) also offer rillettes, pâtés, confits... The couple raise and process their own ducks: between 1,700 and 2,000 a year. The ducks are force-fed whole-grain corn using traditional methods. Nicolas feels each duck's crop to see if it can still be fed. Not as fast as automatic force-feeding, but more respectful of the animal. No preservatives are used, and preparations are seasoned with "Nature et Progrès" label Guérande salt.