Lartigue et Fils

Specializing in semi-cooked foie gras, the history of the House of Lartigue & Fils goes back to 1947 and the opening of a traditional butcher's shop in Dax (Landes). Anxious to offer traditional gastronomic products, René Lartigue created the inimitable recipe for semi-cooked foie gras that would make the company's reputation over the years. Rewarded with several gold medals at the Concours Général Agricole, Lartigue & Fils foie gras is now unanimously acclaimed by specialists.

Jean-Marie LARTIGUE, second generation, has been able, thanks to his know-how as a master craftsman, to develop and modernise foie gras by creating recipes for foie gras half-cooked with pepper or foie gras half-cooked with Espelette chilli pepper and many other flavours to be discovered on our online shop.

• Type: Butcher's/Delicatessen, Local produce