The subtle pairing of salt-matured foie gras and the unique, captivating aroma of the Tuber Melanosporum Black Truffle.

From our customers:

Truffled foie gras is a work of art! It is tender, flavorful and generous...
To all lovers of this singular aroma, we can only recommend it!
Unfortunately, it has a tendency to disappear from the plate all too quickly... one always wants more...
Thank you and see you very soon.

Émilie B.

A singular foie gras, with 14% truffle

The standard for ‘truffling’ a foie gras is 3%. But that doesn't account for our own indulgence! This is why we offer a foie gras with a minimum of 14% Tuber Melanosporum truffles. No need for subterfuge or added truffle flavoring here!
At Saint-Géry, we have been planting truffle trees on the limestone plateaus of the Quercy Blanc since 1990. Today, the truffle orchard spans 12 hectares of oaks and hazel trees, which produce the famous Tuber Melanosporum. This Black Diamond is our conviction...

Salt-matured foie gras

The uniqueness of this foie gras lies in its maturation in unrefined sea salt for about ten days. As the salt penetrates the liver, it provides a cold ‘cooking’ process that results in an unrivalled creaminess. It is ready to be enjoyed as it is.

Foie gras from Southwest France

The geese are selected, then raised and corn-fed in the Dordogne.

Without additives or preservatives

All our products are made without preservatives, additives, emulsifiers, or artificial flavourings.