Valette foie gras and delicatessen

Travelling through Périgord and Quercy in 1920, Adrien Valette made it his mission to source the very finest products of the region. From Cahors to Sarlat he searched farms and markets for the most delicate foie gras, the most finely perfumed truffles, and the most flavoursome nuts.

All the while, in the little village of St-Clair, Louise Valette spent her days preparing delicious confits and casseroles, salamis, pâtés, fricassées and hotpots.

The Maison Valette was born from their love of fine cuisine, and their adherence to tradition and authenticity.