Confit chicken rillettes, camembert, tarragon

The comfort of Normandy chicken cooked for hours. Frankly seasoned with the king of cheeses: a raw milk Camembert, made in Normandy. A sure favorite to share for an aperitif. This creamy and delicious recipe is ideal for pairing with finely bubbled raw cider served chilled or a glass of lively, mineral white wine. Focus on the Norman partner producer for this recipe: One grandfather a butcher, the other a farmer. At Donatien Lavigne, the love of good products is passed down from generation to generation. Working the land to feed the world, he sees it as a mantra. No intermediaries at the Ferme des Lavigne, who raise, feed, slaughter and process their poultry themselves. Franck and Christelle, Donatien's parents, settled in 1989 in Épaignes in Eure. As a child, Donatien grew up in the heart of this ecosystem: the agricultural world and the world of livestock. He is passionate about the farm and interested in animals. He spends his free time in the ranges with poultry and casually, training in breeding alongside his parents. After studying agricultural engineering, he officially joined the farm in 2016. He then organizes the separation of chicken, guinea fowl and duck farms to secure production. Passionate about agriculture, Donatien is proud to feed his poultry outdoors using cereals from the farm.