Ideas & News

Charcuterie: A French Tradition

In France, each region has its own cured meat speciality: Rillettes from Le Mans, parslied ham from Burgundy, lonzu from…

Honey is a sweet substance that bees extract from nectar or honeydew. They store it in their hives and consume…

Confit is prepared using fatty birds. These are fattened by force-feeding, the same ones from which magret and foie gras…

Magret duck is a symbol of Sud-Ouest cuisine. Consumed for many years, it is a lean meat fillet, which is…

Foie gras is a dish highly appreciated by discerning food enthusiasts. It is found on festive tables at year-end celebrations.…

Whether in terms of taste quality, food safety or traceability, the French place great trust in Foie gras.