Foie gras professions

In the European Union, the sector generates more than 50,000 direct jobs with a turnover of 4 billion euros. It is also the source of a series of indirect jobs on the part of food suppliers, hatcheries, slaughterhouses and traders.

Proud breeders committed to quality

Passionate about their profession, fat palmipeds breeders are in contact with their animals on a daily basis. They want them to live in good health to ensure satisfactory growth and excellent product quality.

For many breeders, the passion for foie gras is inherited from parents and grandparents and the majority of farms in Europe are family and extensive. Breeders of fat palmipeds are sometimes also corn producers; this corn is used to feed their animals. Thus, they are the custodians of a terroir and traditional know-how that is the pride of European gastronomy.

Processors and Chefs at the service of good taste

Terrine of foie gras, magret, goose or duck confit … So many products with high added value that thrill the taste buds. At an earlier stage, slaughtering, evisceration and cutting activities are necessary. The processing of raw products takes place either on the farm or in specialized establishments.

As for the dish itself, foie gras is open to all fantasies. Consecrated in a series of recipe books, it reveals its softness and delicate taste and is a must for a multitude of restaurants in Europe and around the world. Unsurprisingly, it is also the theme of a series of culinary contests and awards. For example, the “Foie Gras Challenge” in France allows Young Creators to express their inventiveness by putting foie gras in the spotlight. Honouring foie gras means honouring a European gastronomic heritage carried by all links in the production chain.