LA FERME LE BAYLE

Chantal and Daniel Oréja raise their own ducks to produce a very good foie gras. Elevés in the open air, male ducks are treated with grain corn produced locally and then slaughtered at the age of fourteen to fifteen weeks. From these ducks, Chantal and Daniel then design delicious preparations based on fatty liver: One block (30% liver), the flux magret, not forgetting the stuffed neck and the preserved classics. You will find the block of foie gras, frothing to be spread easily and the whole fatty liver for purists who appreciate a better length in mouth… to taste with a delicious salad!