Foies gras and Confits from the French terroir
The foies gras and confits selected here are not products on a shelf — they are the work of 3 producers and artisans chosen by a Michelin-starred chef for the quality of their land, their gestures and their honesty. Discover them, learn their story, and find the right address for your kitchen.
3 producers and artisans
Why these foies gras and confits, and not others
France has thousands of foies gras and confits. We have not tried to list them all. Chef Patrick Asfaux, Michelin-starred chef, has selected here only the producers and artisans whose work he knows, uses, and would put on his own table. No paid placement, no invented description — only real addresses, real people, real products.
Each producer in this section comes with their location, their story, the way they work, and a way to contact them directly. Some hold a protected appellation (AOP, IGP, Label Rouge), others simply have the silent recognition of those who have always done things well. The list is not exhaustive — it grows with the encounters, the seasons, and the loyalty of those who keep their word.
Use these foies gras and confits in your cooking, find the recipes that bring them to life, and the wines that go with them. Going back to honest products is the simplest way to cook well — it always has been.