LES FOIES GRAS DE SAULZOIR
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After holding a restaurant and being a professor in a hotel school, Régis Baroncini created Saulzoir Gras Gras in 1990 to market fatty livers and its specialty, Lucullus de Valenciennes, a-sheet sheet composed of smoked foie and langue. Now the company is located in Valenciennes, at the heart of the agri-food cluster, but the products have not changed. Here you will find delicious hand-shaped fatty livers, spiced with Guérande salt, half-baked or canned. Valenciennes De has also made small and you can also taste the gras foie gras et d (Lucullus de Cambrai) and the mille liver, maroilles and spéculoos (Lucullus Maroilles). Please note that the manufacturing workshop can be visited: there are two formulas for groups, the visit with tasting (5 €/person) and the visit followed by tasting and a local meal (33 €/person).