D'ARTIGUES FOIE GRAS
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Minimum order €100
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- Since 1989
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"MORE THAN 40 YEARS OF EXPERTISE"
For more than 40 years, in the heart of the Landes, in Chalosse, D'ARTIGUES FOIE GRAS, has been transforming and enhancing local Landes products.
It was in 1982 that Didier d'Artigues, son of a fattened duck farmer, took over the family farm and decided to turn to processing by creating his own cannery. It was then one of the first artisanal canneries in the Landes.
Passionate about his work and trained in the greatest establishments, he became a master craftsman and developed a whole range of products with authentic recipes based on duck, respecting traditions: Duck and Goose Foie Gras, Duck Confit, Duck Breasts as well as Pâtés and Rillettes. At the same time, he also continues to innovate with a new cooking method, sous-vide cooking, when all his colleagues were still cooking in cans or jars, and also with the iconic products of the house that made its reputation, such as the Duck Breast stuffed with Foie Gras or the famous Duck Breast Roast, whose seasoning recipe, often copied, has always remained secret, giving it unique taste qualities that have never been equaled.
A GOURMET ADVENTURE THAT LASTS:
It was in January 2022, after an exemplary career, that Didier d'ARTIGUES passed on his legacy to Jérôme SARCIAT and Pascal LANNEBERE. These two childhood friends, pure Landais, brought up on local products and gastronomy, after rich and diverse professional careers decided to return to the country and develop this institution. They have continued to make this brand and its products shine, new visual identity, overhaul of the graphic charter, product innovation while preserving the DNA of this institution. the partnership with the force-feeders has been strengthened and there are now around ten local producers who support them annually to meet the company's quality criteria.
OUR SOUTH-WEST IGP FOIE GRAS: ANCESTRAL KNOWLEDGE IN A LAND OF HISTORY:
If the origin of Foie Gras goes back several millennia, it is in our South-West region that the know-how is rooted. This is evidenced by the IGP SUD-OUEST Label which our products benefit from, guaranteeing respect for traditions and responsible agriculture.
In accordance with the Label's specifications, our producers' ducks are all raised outdoors in the Landes, benefiting from a natural environment and healthy diet. Each foie gras is then carefully selected and deveined by hand. All our recipes are made with natural ingredients, designed to enhance the taste of Foie gras without ever distorting it. This meticulous work ensures impeccable quality and authentic flavors.
A RECOGNIZED QUALITY:
Duck and Goose Foie Gras, Confit, Rillettes or Pâtés, Roast Magret, Magret stuffed with Foie Gras… D'ARTIGUES FOIE GRAS seduces with the variety and quality of its recipes. Having become emblematic and acclaimed several times, they are always expertly developed with respect for taste and authenticity. Concours Général de Paris, Concours Saveurs Nouvelle Aquitaine, D'ARTIGUES FOIE GRAS has been rewarded for the quality of its products for several years.
For more than 40 years, in the heart of the Landes, in Chalosse, D'ARTIGUES FOIE GRAS, has been transforming and enhancing local Landes products.
It was in 1982 that Didier d'Artigues, son of a fattened duck farmer, took over the family farm and decided to turn to processing by creating his own cannery. It was then one of the first artisanal canneries in the Landes.
Passionate about his work and trained in the greatest establishments, he became a master craftsman and developed a whole range of products with authentic recipes based on duck, respecting traditions: Duck and Goose Foie Gras, Duck Confit, Duck Breasts as well as Pâtés and Rillettes. At the same time, he also continues to innovate with a new cooking method, sous-vide cooking, when all his colleagues were still cooking in cans or jars, and also with the iconic products of the house that made its reputation, such as the Duck Breast stuffed with Foie Gras or the famous Duck Breast Roast, whose seasoning recipe, often copied, has always remained secret, giving it unique taste qualities that have never been equaled.
A GOURMET ADVENTURE THAT LASTS:
It was in January 2022, after an exemplary career, that Didier d'ARTIGUES passed on his legacy to Jérôme SARCIAT and Pascal LANNEBERE. These two childhood friends, pure Landais, brought up on local products and gastronomy, after rich and diverse professional careers decided to return to the country and develop this institution. They have continued to make this brand and its products shine, new visual identity, overhaul of the graphic charter, product innovation while preserving the DNA of this institution. the partnership with the force-feeders has been strengthened and there are now around ten local producers who support them annually to meet the company's quality criteria.
OUR SOUTH-WEST IGP FOIE GRAS: ANCESTRAL KNOWLEDGE IN A LAND OF HISTORY:
If the origin of Foie Gras goes back several millennia, it is in our South-West region that the know-how is rooted. This is evidenced by the IGP SUD-OUEST Label which our products benefit from, guaranteeing respect for traditions and responsible agriculture.
In accordance with the Label's specifications, our producers' ducks are all raised outdoors in the Landes, benefiting from a natural environment and healthy diet. Each foie gras is then carefully selected and deveined by hand. All our recipes are made with natural ingredients, designed to enhance the taste of Foie gras without ever distorting it. This meticulous work ensures impeccable quality and authentic flavors.
A RECOGNIZED QUALITY:
Duck and Goose Foie Gras, Confit, Rillettes or Pâtés, Roast Magret, Magret stuffed with Foie Gras… D'ARTIGUES FOIE GRAS seduces with the variety and quality of its recipes. Having become emblematic and acclaimed several times, they are always expertly developed with respect for taste and authenticity. Concours Général de Paris, Concours Saveurs Nouvelle Aquitaine, D'ARTIGUES FOIE GRAS has been rewarded for the quality of its products for several years.
