Foie gras producers Languedoc Roussillon

At Le Trivalou, owner and chef Cyril understands that cassoulet has to be exportable. If you're in Carcassonne or just passing through, we urge you to come and taste it on site, with the medieval city just around the corner. It's made to the highest standards and is entirely homemade, right down to the duck breasts, which Cyril confits on the spot. Please note that everything you eat in this restaurant is homemade. If you prefer to eat your cassoulet at home with friends or family, you can place your order via their website. In addition to cassoulet, Trivalou's foie gras is also available to take away. Delivery should soon be available throughout France, but that's for later...to be continued.

Corinne, Philippe, Stéphane and Charlotte raise beef and fat ducks in organic farming on their farm in Eyne, at 1,500 m altitude between Cerdagne and Capcir. This family of enthusiasts and epicureans is regularly quoted in the regional and national press, so much so that the conditions of breeding and the quality of the products are irreproachable. Cattle breeding is not limited to pure meat as these farmers had the idea of making charcuteries: veal cow sausage, dried meat... To be eaten without moderation.

Séverine and Franck raise fattened ducks, guinea fowl and chickens on their mountain farm in the heart of the regional nature park. These poultry raised in "full Err" are fed in the rules of the art with a 100% vegetable food. The whole chain from breeding to sale is controlled - no intermediaries and above all, animal welfare is a point of honour. Thanks to complementary training (Séverine studied agriculture and Franck studied hotel management), this couple offers healthy and high quality products. The Petit Futé has cracked.