MARIE CALMEIL
In the early 1970 s, Marie Calmeil began collecting the secrets of Grandma's cooking and on geese. In 1999, she started on ducks. Know-how, the instinct of the good living… Mary has this little trick that makes everything good for the cassoulet. She created her company in 1991 and his son Hervé continued with her side to perpetuate the traditions of Périgord. Their specialties are the whole oie fatty liver, the fatty liver of whole or mid-baked duck, and more original, the fatty liver in cabbage, but also the goose of the goose stuffed with meat and foie gras, the cassoulet, the pure geese, goose crickets and many agricultural products. You can order on the website of the online shop.
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