My quality commitments

My first commitment is to use only ducks that have been bred in my farm in Lozère or in the neighbouring Aveyron (La Tieule is located at the border of Aveyron and Lozère). In top of that, I force-fed myself all my ducks in my farm according to traditional methods using corn grains.

Ostriches are bred free range in my farm. They are fed with grass and cereals.

I don't use in my recipes any colouring nor any preservative. I cook my specialties in an european norms workshop located in La Canourgue, few kilometers far from La Tieule. I plan in a close future to build my own workshop in order to gain time and to better organise my workplan.

My work has been rewarded many times by the Trade Chamber of Lozère. In 1999-2000, I obtained a Lozère Gourmande prize for my duck pâté with foie gras.

I often welcome in my farm journalists who are looking for traditional farmers in order to illustrate their article or to prepare a guide on french gastronomy. I lately have been referenced in "Le Petit Futé" guide.