It all starts with a product of exceptional quality: the livers of free-range ducks and geese fattened on maize, raised in Southwest France and nowhere else, according to principles governed by pride in a job well done and a healthy respect for animal welfare.
Secondly, there is unique know-how, which is exclusive, independent and specific to each farming family. Because in Occitania / Pyrenees-Mediterranean, foie gras is first and foremost a family affair, involving small-scale producers. This means that you can visit the farms, smallholdings and small conserveries where foie gras is produced according to a tradition of excellence dating back to the 18th century.
The crème de la crème of farm produce
And at last, the foie gras arrives on your plate: it is the most elegant example of French country produce, and the healthiest of delicacies, with a subtle flavour with hints of hazelnut and a texture whose creamy firmness is akin to that of fresh butter.
It can be consumed whole, partially cooked or cooked, and in pieces or blocks: you can buy your foie gras directly from the producer or enjoy it, in amazing combinations of creativity and lightness, in all good Occitania restaurants.
Finally, don’t miss the marchés au gras, the special winter foie gras markets that are a charming feature of a number of small towns in Gers, such as Gimont, Samatan and Lombez.
Gers is France’s leading département for traditional foie gras production. However, the art of producing foie gras is a collectively-owned tradition that constitutes a heritage common to most of the départements of Occitania / Pyrenees-Mediterranean: Lot, Aveyron, Tarn, Tarn et Garonne, Ariège, and the others too.
A guarantee of quality
The foie gras duck of the Southwest has held a Label Rouge quality mark since 1989. This mark offers the consumer a guarantee that the products they are buying come from birds that have been raised, force-fed, slaughtered and processed in Southwest France (the Occitania and New Aquitaine regions). Nearly 900 producers hold this quality mark.
Furthermore, since 2000, duck foie gras produced in Gers has enjoyed an IGP (Indication Géographique Protégée) status specific to this département.