Castaing (77)


The history of foie gras is closely linked with the history of our civilization and is part of the French culinary and cultural patrimony.


 The Greeks inherited this delicacy from the Egyptians, as did the Romans who introduced it to ancient France.


 A good many years later, in 1925, it was in Coudures, a delightful little village in the Chalosse region (Landes) that Joseph Castaing decided to share throughout the year his local culinary delicacies as foie gras, terrines and confits that gave him and his guests a lot of pleasure.


 Located today in Saint-Sever, a few miles away from his great grand father’s native home, Jean-Daniel Castaing is now head of the foie gras company that creates new recipes always respecting the foundation values of the house.



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