FERME DE PLEINEFAGE
Go there and contact
Thierry and Caroline Tribier raise fattened ducks and transform them, and also produce nuts. They organize fattening duck courses from Monday 2:30pm to Wednesday 10am, which combine tourism and gastronomy. The first day is welcoming with a visit to the farm; cutting the duck; salting confits, preserving pâtés and necks. The next day, cooking of confits, pâtés and necks; evisceration, denervage, preparation of semi-cooked foie gras and a tourist visit. The third day: tasting and feeding demonstration. Accommodation on the farm in guest rooms, chalets or cottages with swimming pool. A friendly and family atmosphere and we leave with our production.
Did you know? This review was written by our professional authors.
Members' reviews on FERME DE PLEINEFAGE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Find unique Stay Offers with our Partners
