Foie gras producers Pays De La Loire

The semi-cooked duck foie gras, raised in France, are absolutely perfect in texture and flavour. The goose foie gras and confits are a pleasant alternative when you think of combining them with a good fricassee of potatoes à la Sarladaise! If you are in Angers, don't miss the shop in rue Saint-Julien (Épica) where all these delicacies are on display. A special offer is made to campers and yachtsmen in terms of ready-made meals and preserves, who will disembark in Le Lion d'Angers

Epica ? "épicerie-cantine"! The (fine) grocery section features a selection of jarred products from Les Treilles Gourmandes, based in Le Lion d'Angers (foies gras, rillettes, terrines...), excellent ready-cooked dishes from their "le Bon Bag" range (cassoulet, osso bucco, sauté de veau), as well as a variety of local and non-local products, Giffard syrups, wines, jams... The canteen offers a dish of the day (tartiflette, duck parmentier), a number of pasta and salad recipes, and tempting desserts (banoffee, crumble) at very reasonable prices.

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.