Amélie and Jean-Luc manage this traditional breeding of geese and ducks raised outdoors, fed on cereals and force-fed with whole corn with passion and talent. Family recipes are the basis of the products produced here. Duck foie gras, duck rillettes, neck stuffed with foie gras, candied duck legs or duck confit with prunes, the whole Southwestern cuisine comes alive here. Tasting on site is possible, of course - and even recommended! The farm's products are also showcased in the superb Lavaur market, another way to approach and appropriate these authentic and delicious dishes.
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