Information from the producers
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Cultural and culinary heritage
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
Fattened web-footed birds stockbreeding: Tradition, Passion and Know-how
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
Animal welfare
A special relationship between breeder and animals
Stockbreeding conditions
Stockbreeding conditions and veterinary follow-up
Hygiene and comfort at all stages of an animal’s life
All the answers to your questions
Research & Development
On-going studies concerning the consequences of the fattening process
Recognised commitments of industry professionals
The industry charter of ethics