A jewel of French gastronomy, foie gras is an exceptional, refined, and delicate dish that embodies the cuisine of the Southwest. And the department of Les Landes is the leading producer of foie gras in France. Where can you buy authentic foie gras during your camping vacation? We'll give you some great addresses!
Les Landes, the Land of Foie Gras
Driven by artisanal and family production, part of France's cultural and gastronomic heritage, foie gras is a typical and traditional dish appreciated by gourmets worldwide. In Les Landes, raising ducks and geese is a matter of passion and tradition, passed down from generation to generation, with methods far removed from industrial farming practices. Ducks are raised free-range, with respect for the environment and animal welfare. They are fed with cereals produced on the farm.
Our Top Picks
Here is a small selection of local producers, near Le Saint Martin campsite, where you can buy authentic Landes foie gras and bring back gastronomic souvenirs from your stay:
- La Maison Tenoy: Thierry and Valérie offer a free visit of the farm and cannery, followed by a tasting. It is also possible to eat at the farm inn. Route de Betoy, 40550 Léon, Tel. 05 58 48 74 66.
- La ferme de Grit: Vincent and Christelle Plachot open the doors of their farm to you, to help you discover their profession. Direct sale of foie gras, duck confits, and various specialties. 4062 Route de Magescq, 40550 Léon, Tel. 05 58 48 73 03.
- La Ferme Auberge Lesca: Bernadette and Philippe Lesca welcome you to an authentic Landes farm inn founded in 1969. Guided tour and free tasting on Wednesdays and Fridays in July and August (by reservation). 428, chemin des Tucs, 40260 Castets, Tel: 05 58 89 41 45.
- La Ferme Darrigade: For 5 generations, Ferme Darrigade has practiced traditional duck farming. Guided tour and tasting of various foie gras and confit products, as well as typical peanut cultivation. 36 Chemin de Roucheou - Lieu-dit "Darrigade", 40140 Soustons, Tel. 09 77 73 60 56.
This list is, of course, not exhaustive. There are many other independent farms and producers throughout Les Landes. We particularly think of the Adour valley and Chalosse, a historic stronghold of Landes foie gras production. In Amou, Geaune, Hagetmau, and Saint-Sever, producers will be delighted to show you their outdoor duck farming, their production methods, and their expertise. More info
The Foie Gras Markets
From October to April, the foie gras markets of Les Landes are unmissable events for enthusiasts and connoisseurs. Landes producers offer consumers noble and quality products from traditional farms.
- Villeneuve-de-Marsan: Wednesday mornings, from October to April.
- Dax: Saturday mornings, from November to March, at the Carreau des Halles.
- Mont-de-Marsan: Tuesday and Saturday mornings, from October to March, at Saint-Roch market.
- Peyrehorade: Wednesday mornings, from November to mid-March, around the market halls
- Saint-Sever: Saturday mornings, all year round, at the market halls' farmers' market.
- Aire-sur-l'Adour (the capital of foie gras): Tuesday mornings, from November to March.
Did you know? The Saint Martin festival is a long-standing rural tradition. On November 11th, for Saint Martin's Day, we celebrate the first foie gras arriving at the fat markets, beautiful poultry, plump chickens, geese, and fattened ducks. For several centuries, this festival has marked the end of harvests and the beginning of winter's hardships.
Whole Foie Gras, Confit, Prepared Dish... How to Choose?
Whole foie gras, confit, magret, preserved, prepared dish – duck specialties are numerous, and it can sometimes be difficult to choose. So, here are some clarifications.
Whole foie gras is a preparation made from a whole foie gras (or one or more foie gras lobes), salted, peppered, and seasoned after cooking. It is more expensive than foie gras block, which is made of assembled pieces of foie gras lobes, traditionally used in salads or for preparing aperitif toasts.
Canned cooked foie gras has been sterilized (cooked at 110°C). It therefore has a longer shelf life (up to 4 years) and offers the advantage of being easy to transport.
Duck gizzards are sold confit. They can also be found raw and already cleaned. Easy and quick to prepare, they can be reheated in the oven or in a pan.
Duck confit is primarily enjoyed hot. It is prepared with goose or duck meat and preserved in fat (fully submerged), for a few weeks to several months in a dry and cool place.
Fattened duck from Les Landes also comes in a wide variety of prepared dishes: duck confit cassoulet, Landes garbure, Landes civet, duck axoa...
