Definition

• Statutory definition

A healthy product

• A perfectly healthy organ

4,500 years of history

• An age-old tradition
• A tradition that is still vibrant

Foie gras is part of France’s cultural and culinary heritage

• An emblematic food reference of French gastronomy
• A cultural and culinary heritage product

A tour of France’s production regions

• The main production areas
• Snapshots of the countryside

Geese and duck breeding

• Overview of stockbreeding farms
• Preferred species for foie gras production are the Mulard duck and the grey Landes goose
• Key stages in the lives of ducks and geese

The fattening phase

• Fattening approach and methods
• Maize, a very well-suited food

Field-level men and women

• A long chain of specialised skills

A special relationship between breeder and animals

• A job performed with passion

Stockbreeding conditions

• Stockbreeding conditions and veterinary follow-up
• Hygiene and comfort at all stages of an animal’s life
• Frequently asked questions

On-going studies

Our Commitments