It is the rarest spice in the world, as it takes no fewer than 200,000 crocus flowers to produce 500g. It has been grown in Quercy since the Middle Ages, and we cultivate it here on the estate.

This foie gras is oven-cooked in its terrine to a core temperature of 55°C, then delicately coated with saffron jelly.
It is ready to serve.

Foie gras from Southwest France

The ducks are selected, then raised and fattened on maize in the Lot region.

A rigorous selection of ducks

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Without additives or preservatives

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