LES FERMIERS GASTRONOMES

At the borders of the Green Périgord and the Region, the farm of Fonteneau held by Jean-Pierre and Jean-Marie Ribéreau in their team spans 150 ha. She has made a specialty in fat duck rearing. Corn is harvested on the property to on ducks for to days, twice a day, according to the traditional method, which guarantees the good quality of the livers. The fatty livers are then selected, déveinés and seasoned before being sterilized and verrines. Product freshness, hygiene and food safety are also at the heart of the concerns of Jean-Pierre and Jean-Marie Ribéreau. Among the specialties, the magret au in the Foie gras liver, for a refined and original aperitif, the roast of duck stuffed with the mid-baked liver, the fatty liver cooked in the cloth (45 € 500 g), the foie gras bloc, the whole sterile foie gras in jar, the whole half-baked fat liver (19 € 190 g) and the novelty, la quail in foie gras! Visit the site to discover all the points of sale of the products of farmers Gastronomes.