The presliced duck liver are perfect for making terrines with our truffles or pan seared quickily and use as a topping on any dishes.
For more than 20 years, Alain FRANÇOIS has been developing a business in the heart of the Pays de La Loire with passion and precision. The Pays de La Loire region is very much a natural setting for exceptional Foie Gras to delight the finest palates. The region has all the essential characteristics needed to raise Foie Gras ducks successfully. The mild coastal climate, the quality of pasture and a tradition of poultry farming are all reasons why some 80% of French ducklings are born here. And this wonderful spot is where our production branch is to be found.
We prioritise partnerships based on trust with breeders selected for their commitment to continuing the tradition of raising free range Mulard ducks. We place our modern environment and the know-how of our staff at the service of catering industry professionals who appreciate the taste qualities of Foie Gras and the fineness of a meat that really is local.