Animal welfare and quality products from Pierre Chomet's restaurant
Interview with Kévin, Foie Gras producer
Heading for the Ambos restaurant, Pierre Chomet dons his kitchen gear, ready to take a young couple's order! Foie Gras is tempting, but what about its production? No problem, Pierre calls his friend Kévin, a Foie Gras producer in the Landes region of France! Live from his duck farm, we talk animal welfare, rearing conditions, history and excellence. Then it's time for a tasting!
Understanding fattening... straight from the grocery store!
Fattening explained by Vincent, veterinary surgeon
Pierre Chomet continues his educational and gourmet journey and goes out to meet consumers. At the grocery store, he meets Damien and his daughter Chloé, who are looking for recipe ideas for the aperitif. When it comes to Foie Gras, Chloé wonders about the fattening of geese and ducks - is it painful for the animals? Vincent, a veterinary surgeon, explains everything: the anatomy of the animals, fattening conditions... Then it's off to the kitchen for a tasting session!
