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Gourmet discoveries!

The origins of Foie Gras, by Pierre Chomet

During an after-work gathering at his tapas bar, Pierre Chomet prepares innovative tapas dishes featuring Foie Gras for his young clientele. In the midst of service, he takes advantage of a conversation to recount the historical origins of Foie Gras, from ancient Egypt to south-western France, using photos of Egyptian frescoes depicting the fattening of geese. Between conversations, cooking demonstrations and tastings of pan-fried Foie Gras, the chef shares his passion in a friendly atmosphere.

Conversation with Marie, Foie Gras producer

At the market in Dax, a couple meets Pierre Chomet and Marie, who have been producing Foie Gras in the Landes region for five generations. From discovering the different types of Foie Gras to tasting a delicious and original recipe, Pierre and Marie treat them to a moment of sharing and indulgence! On the menu: Foie Gras toast with chestnut puree and blackberries. A wonderful showcase of French terroir and expertise!

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!

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!

Discovery of all the stages in the preparation of Foie Gras with Nicolas.

Our two chefs, Pierre Chomet and Matthias Marc, show us all the stages in the preparation of Foie Gras with Nicolas Fort, chef in the Landes region. Head to the kitchens to discover all the know-how of the industry and the preparation of Foie Gras as you have never seen it before!

On the road to Foie Gras with the professionals of this sector

Foie Gras is a whole sector of producers and professionals who bring the region to life. On the terrace of a restaurant in Saint-Sever, the two chefs Pierre Chomet and Matthias Marc meet these enthusiasts and discover their jobs.

Back on the road: visiting an extensive duck farm

Matthias and Pierre meet Thomas Larrère, a Foie Gras producer, in his farm in the Landes region to find out how the animals are raised, fed and cared for. Even outside the kitchen, our two chefs will have to give a hand !

Everything you didn't know about Foie Gras

Pierre & Matthias continue their Foie Gras road trip in the beautiful store of David Pélégris, specialist in preserved food in the center of Sarlat. On the program: immersion in the store, discovery of the whole range of Foie Gras products and blind tasting… our two chefs discover all the secrets of Foie Gras.

Cooking challenge on the road to Foie Gras

Reinventing Foie Gras, a product of gastronomic, by breaking the codes: this is the challenge that our two Top Chefs have accepted to take up! Don’t wait any longer to watch this 100% gourmet episode and go to the page "Heading to the kitchen" to reproduce the recipes at home and impress your friends!

1st step: discovery of a goose and duck farm

Matthias Marc & Pierre Chomet meet Florian Boucherie, Foie Gras producer in Dordogne. Our two chefs are immersed in the traditional production of Foie Gras and discover a unique know-how.