Goose

Geese are very popular ever since they saved ancient Rome with their call, when the city was attacked in the middle of the night by the Gauls. Goose meat is oily, smooth and delicate, tender and very tasty. It is usually roasted, fried, cooked as confit or as fillets.

Besides our famous Foie-gras, we supply roasted Goose ready to heat, free-range Geese, or Geese stuffed with Foie-gras.

Prefer a Goose that has a nice uniform color and a pleasant smell.

Keep your Goose in the fridge for up to 3 days.

When you cook your Goose, prick the skin all over its surface so that the fat runs off. The Goose is ready when the temperature is at 85°C.