Part of the tradition of the South West since 1907 !
The house of Paris has specialised in the production of foie gras for over a century. Situated at Pomarez, the house of Paris prepares its foie gras using livers from animals that have been rigorously selected for their quality. The ducks and geese used are bred in the Landes or in the Pyrenees, by breeders who respect stringent rules, including that the birds should only, exclusively, be fed on corn.
Place slices of foie gras on rounds of toasted bread, sprinkle with sugar and grill for a few minutes in the oven.