Foie-gras from the south-west

GP duck foie gras from the south-west (Chalosse, Gascogne, Gers, Landes, Périgord, Quercy) is the official guarantee of origins and quality.


Sud-Ouest – Région Nouvelle-Aquitaine


Product details

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How to serve it

Foie gras is eaten at the beginning of a meal when your taste buds are at their most receptive. However, it has also become very popular as a main dish with a hot accompaniment. The five golden rules for an enjoyable tasting experience. Preserve your taste buds! Avoid consuming any food or drink with overly strong flavours (such as spirits or savoury biscuits) as aperitifs.
For the French people, foie gras is part of the rich French gastronomic heritage and continues to influence the art of living and French gastronomic culture in the world !

View Producer

Maison Dubernet

View Recipe

Semi-cooked Périgord foie-gras terrine, marinated in Sauternes