Foie gras

An essential part of Quercy and Périgord gastronomy, foie gras embodies the refinement of South-West produce. Prepared according to traditional recipes, it can be enjoyed raw, semi-cooked or pan-fried, always with the creamy, melting texture that makes it such an exceptional dish.

Served as an aperitif, starter or main course, it crosses seasons and tables with elegance. Behind each foie gras is the expertise of a producer, the quality of the duck, and that local touch that makes it unique.

Discover our specialities Between Lot & Dordogne

Foie gras lends itself to many gourmet combinations, and each region adds its own touch. In the Quercy and Périgord regions, it’s best served on a slice of lightly toasted Croustilot bread. It’s also a fine match for black truffles, in flakes or shavings, for an intense harmony.

A glass of sweet or syrupy wine sublimates its flavours. Served simply or in a recipe, foie gras remains a symbol of the region, to be enjoyed slowly, with respect and pleasure.

Duck breast

A must-try in the Quercy and Périgord regions, duck breast lends itself to every taste. Whether grilled, roasted, in a salad or in a sauce, it’s seductive for its...