Foie gras is perhaps France’s finest gastronomic creation. Lafitte’s version, its quality and qualities rooted in the terroir of Les Landes, is appreciated by the world’s finest chefs and this year celebrates its 95th anniversary. When Pierre Lafitte started his family’s business in the village of Montaut in 1920 its main activity was supplying restaurants with geese and ducks bred for foie gras and with game birds. “That trade established relationships with farmers and a discerning clientele of restaurateurs, links still significant today,” explains Fabien Chevalier, the first from outside the Lafitte family to head the company.
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