FERME LASSALLE
Foie gras
Recommended
In the small village of Gaas, located 13 km from Dax, Jean-Michel Preuilh is a student of the ducks. Up to days, the ducklings are high well in hot weather before exiting to be elevated outdoors for three and a half months in a park. Gavage is then carried out with maize for to days. The slaughter and processing are carried out in an approved laboratory, allowing Jean-Michel Preuilh to assemble delicate specialities: duck gras (250 g, 24 €), gizzards, rillettes, conflict… You can come and visit the farm from Monday to Saturday!
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