Free-range farmhouse rearing, drawn, fine and flavourful meat typical of Vendée poultry.
Available drawn or whole, distinctive black plumage, firm and flavourful meat.
Slow-reared, up to 120 days for the premium format — an exceptionally flavourful bird.
Traditional breed recognisable by its distinctive blue legs, extensive free-range rearing.
Certified organic, free-range rearing in the Landes.
Black breed from the Gers, fine meat, free-range rearing.
Fine table bird, Label Rouge and PGI options depending on origin, flavourful and firm meat.
Traditional free-range rearing, a generous format for larger tables.
Extended rearing to 120 days for maximum flavour development — the longest-reared bird in the range.
Traditional basse-cour rearing, feathered and drawn to order for a genuinely heritage table bird.
From the Périgord poulterer Dumas, artisan volailler since 1951 — a house selection for discerning kitchens.
A black-and-white Barbary duck raised in total freedom. Deep red, richly flavoured meat — traditional slaughter method that keeps the blood within the veins.
Made to order — prepared using the same traditional method as the Canard Challandais.
A true showpiece, regarded as a festive dish in its own right.
Whole duckling, a premium French product raised on open pasture with a tailored diet.
Whole magret, Protected Geographical Indication — the benchmark of South-West French gastronomy.
Artisan smoked, pre-sliced and ready to plate or serve on a canapé board.
Trimmed fillet, firm texture, ideal pan-seared and served pink.
Thin-sliced duck breast strips, ready to pan-sear quickly — ideal for salads and quick bistro plates.
Salt-cured and air-dried in the style of a fine charcuterie, thin-sliced and ready to serve.
Slow-cooked in its own fat, ready to reheat, meltingly tender.
Available plain or flavoured — fleur de sel, fig, Jurançon, Armagnac pepper, Espelette pepper.
Raw, deveined liver for kitchen preparation, vacuum-packed.
Catering format in vacuum-sealed trapeze, ready to slice.
The crunch of fig meets the richness of foie gras — an elegant starter or festive canapé.
Ready-to-sear medallion, foie gras core wrapped in duck breast.
Traditional confit, perfect for Landes-style salads and garnishes.
Ideal for Sarladaise potatoes and slow confit cooking.
Preserved in a sealed jar for extended shelf life without compromising texture — ready to serve straight from the glass.
Untrimmed raw lobes for chefs who prefer to devein and portion in their own kitchen.
Semi-cooked whole foie gras finished with a splash of Sauternes for a classic sweet-wine pairing.
Haunch, saddle, fillet, shoulder, steak and medallion — calibrated vacuum-packed cuts.
Haunch, saddle, shoulder and roasting joint — a fine, delicate texture, the classic woodland game.
Haunch, saddle, chine, fillet and shoulder — for seasonal stews and roasts.
Haunch, saddle, shoulder and medallion, a delicate, lean cut.
Marinated leg and saddle, marinated shoulder — for a traditional jugged hare.
Mallard, pheasant and partridge — whole, as breast fillet, made to order.
Classic British feathered game, delivered in feather for optimal hanging.
Drawn, fine meat typical of Vendée terroir.
Drawn, a generous format for the festive table.
Extended rearing for an exceptionally flavourful bird.
Two farming brothers from the Gers, our exclusive foie gras partners for the last 25 years.
Venison, wild boar and feathered game sourced through licensed French and EU game handlers.
