FERME DE PLEINEFAGE
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Caroline and Thierry Tribier organize courses called duck fat. During 2 days, the gourmets will be able to live at the rhythm of the farm and the manufacture of preserves according to the traditional techniques. 2 days of cutting, salting and cooking confits, pâtés and stuffed necks and making semi-cooked foie gras. Between tastings and visits to a nearby site, you will also be able to discover the farm and its practices and traditions. At the end of the stay, everyone will leave with their own production and will be able to impress their guests during a future meal.
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