When you eat Jean Laranaudie foie gras, either plain, mildly spiced or flavoured with Guérande sea salt, it is a moment to be appreciated. Especially when one knows that this delicate, festive yet simple dish is made with a unique expertise...

Good foie gras means great quality! The selection of fresh foie gras is essential… 

The flavour of a JEAN LARNAUDIE IGP South West foie gras can only be obtained from a strong duck, reared in the open air in the South West.
The ducks are given a progressive ration of cooked corn twice a day, seasoned with salt and fat, over a short period. Before this fattening stage, the birds go through a heavy feeding phase, which allows them to obtain their ability to store fat. This capacity, which they get from their migratory ancestors, is in their genes.

Specific Jean Larnaudie specifications have been developed and co-signed with each supplier. This document, which is very strict, allows fresh livers to be received every day that specifically meet daily production requirements. Our duck foie gras farmers are regularly monitored and assessed.

Secular expertise

The Jean Larnaudie teams are qualified and experienced.

Despite technological advances in several food areas, the manufacture of whole foie gras is still manual. It uses procedures that have been in use for centuries. Testing, for example, is by colour, firmness, suppleness, texture, etc. as well as indexes that allow experts to assess the quality of the liver. Stripping the liver itself is a long and meticulous procedure... All these procedures are not improvised and learned from older people who pass on their experience to continue regional customs.

Quality control in all areas

We have an internal laboratory. A team of 6 people who are responsible for checking all batches of raw materials every day. Every step in the manufacturing process and all finished product batches are checked.

A recognised company: award winner in agricultural competitions

Since 2007, we decided to have our products listed in the national agricultural competition to recognise our expertise.

The IGP foie gras was a winner in 2007 (bronze) and in 2009 (silver). The South West lobe of foie gras was also a winner in 2009 (bronze).

The recognition of the quality of our products by consumers is very important to us. It reflects our commitment to quality at all levels.