Small farms in the south-west of France have been rearing ducks and geese to produce Foie Gras for centuries.
Today, that tradition and savoir-faire is upheld by the august Comite Renaissance, each of the few members being committed to honouring and respecting its ageless methods.
Ducks and geese are allowed to roam freely in wide open spaces in the benign climate of ‘le Sud Quest’.
They are fed with the finest quality maize – the exact quantity and combinations are tightly controlled.
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Irvin Mayer –
Delicatessen – simply put
I’m always using this for canapes !
Irvin Mayer – Restaurant Head Chef