Foie gras producers Rhône-Alpes

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.

Founded in 1991 by Limagrain, the Domaine de Limagne is responsible for all the stages, from production to sales. Jean-Fançois Panem, a former breeder, bought the company and runs it with a master's hand. The products come from ducks raised and processed on site. The products are fresh and of high quality: foie gras, confit, duck breast, stuffed neck, terrine... In spite of modern processing techniques, the breeding remains built on a traditional, peasant and artisanal model. The Domaine even offers its products delivered in D + 1, thanks to two slaughters per week.

Thierry Paris holds the quality label awarded by the founding members of the Collège Culinaire de France, and has won national and regional awards for his duck foie gras. All his specialties are made without preservatives or colorants. Estouffade de bison d'Auvergne aux mousserons, pompe aux grattons de canard for your aperitifs, pounti auvergnat, cassoulet, among others. In the boutique, they rub shoulders with exceptional products that he and Nathy carefully select. Summer truffles, Sturia caviar, regional wines. Gift sets.

The Benhamou family has been working with "His Majesty the Goose" for two generations. In beautiful old premises, Délices des Payres transforms noble poultry into foie gras, rillettes, roasts, cassoulets and other delicacies. This breeder, producer and processor offers festive menus, a catering service, an online store for its products, also for sale direct from the farm, and a beautiful private space for your events. High quality, professionalism, hedonism and conviviality.

Since 1994, Géraldine Petit has been cooking fine duck preserves. The range extends from foie gras to traditional dishes such as confit or potée. Among the specialties with original flavors, we can mention the extra whole foie gras with figs and Loupiac wine, the pâtés of duck breast with fruits (chestnuts, blueberries...), the pork enchaud or the Salers sausage. The ducks are raised and force-fed with GMO-free corn and the products are free of additives and preservatives.

With more than 20 years' experience working alongside the late Franck Arpentinier, Isabelle is taking over her farm with passion and determination, taking charge of every stage of foie gras production, from the free-range rearing of the 2,000 ducks, to animal-welfare-compliant slaughtering, processing and potting, to short-line marketing. She would like to join the Bienvenue à la Ferme network and try her hand at the regional AURA farm produce competition, which she has won twice with her pure duck rillettes.

La Ferme des Perrelles in Lyon is more than just a grocery store. Here, the owners have been raising organically-farmed poultry and pigs for 20 years. They have also selected a full range of dairy products, charcuterie, preserves and other delicacies, all from French producers and artisans, most of them organic. A range of quality local products that will delight lovers of healthy and tasty products. Whether you're looking for quality meat or grocery products with character, La Ferme des Perrelles will meet all your expectations.