FOIES GRAS DE BERT

With more than 20 years' experience working alongside the late Franck Arpentinier, Isabelle is taking over her farm with passion and determination, taking charge of every stage of foie gras production, from the free-range rearing of the 2,000 ducks, to animal-welfare-compliant slaughtering, processing and potting, to short-line marketing. She would like to join the Bienvenue à la Ferme network and try her hand at the regional AURA farm produce competition, which she has won twice with her pure duck rillettes.