THE FARMER'S POULTRY FROM GERS (volailles fermières du Gers)

‘Gers is the region of happiness’ It is not a coincidence that the region of Gers has given its name to a street in the market of Rungis, Paris. Agricultural land of excellence, Gers is a land of passion where one takes time to do things right and life is good! Since forever, the Gersois breed...

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POULTRY FROM THE FARMERS OF CHALLANS

Poultry from Challans, the red label, origin: La Vendee A Unique Region A land of many contrasts and passions, this region is the meeting point between the sky and sea. Benefitting from a very mild climate all year round and a very acidic earth, in which grows an abundance of rich grass with a ...

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Phalange Farm – foie gras

"EXCLUSIVE PARTNERS FOR OVER 25 YEARS ..." Claude and Pierre, two farming brothers from Aux-Aussat, have been our exclusive partners now, for over 25 years. Every day, Pierre and Claude work amongst their ducks with passion, in the heart of Gers. In fact each duck from the Phalange farm is...

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THE CHALLANDAIS DUCK

The Challandais Duck: The Challandais duck is thought of as the star of its breed, leader of its domain. This duck benefits from an acidic earth and is reared in fields with a taste of seaside winds. Most beneficial is the mild climate here, which allows the duck to roam free outside all year ...

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BRESSE POULTRY

Bresse poultry is the hallmark of excellence and tradition... The history of the Gallic White Bresse dates back to the start of the 17th century. Bresse poultry is from a very ancient breed which is slow growing. Bresse poultry differentiates itself by its specific method of rearing : each ch...

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QUAIL & IMPERIAL PIGEON OF ANGELIN

Quail & Imperial Pigeon of Angélin. Imperial Pigeon of Angélin: ‘ Worshipping the tradition of French gastronomy!’ By using the suffocation method of slaughter, the pigeon’s meat preserves its digestive juices which provides an improved flavour, more character and more tenderness to the mea...

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IBERIAN PORK

Iberian Pork (porc Ibérique) Since pre-historic times, Iberian pork has lived in conditions of complete liberty, mainly in the mountain regions of the western Spain, all along the Portuguese border and also in Andalusia. It is reared almost exclusively by nature and slaughtered following str...

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SUCKLING LAMB - PYRENEES MILK

‘Famous for its unctuous, smooth taste’ The suckling lamb (milk of Pyrenees) is a very young lamb known for its fine, smooth taste. Fed exclusively on its mother’s milk, it has a white meat and its slightly pronounced flavour is delicate and sweet. The meat from this lamb has a dense texture a...

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