Thank you for your interest in Artisan™ moulard foie gras “a l’ancienne,” which was introduced into the market in early 2003.
We wanted to return to a product that represents true foie gras, as our parents and grandparents knew it on the farms of southwest France, with a limited, artisanal production.
Our ducks, specially selected for the quality of their livers and magrets (breasts), are raised free range on a farm in northern California, surrounded by walnut orchards. The climate enables the ducks to be raised outdoors throughout the year, as soon as the ducklings have enough feathering.
Our foie gras is currently being served in the best restaurants in various cities including San Francisco (Fleur de Lys, Gary Danko, Fifth Floor, Aqua, Boulevard, Masa’s), Napa (La Toque), Sonoma (Santé at Sonoma Mission Inn), Carmel/Big Sur (Marinus, Sierra Mar, Cielo, Casanova), Los Angeles (Ortolan, L’Orangerie,), Atlanta (Bacchanalia, Seeger’s), Washington, D.C. Metropolitan Area (Maestro at the Ritz Carlton, Restaurant Eve) and New York (Le Bernardin). The chefs at these restaurants appreciate the product for its authenticity, and its quality when pan-seared or made into terrines.
We look forward to providing you with our Artisan™ foie gras and duck products.