Valette Foie Gras
Food Production - Gourdon, Midi-Pyrénées, France
Valette Foie Gras Employees
Valette Foie Gras Details
Valette Foie Gras is a third-generation family business created by the grand-father of Mr. Jacques Valette in 1920. The main objective was and still is to produce high quality foie gras. Nowadays, Valette Foie Gras has a range of more than 450 different products – duck foie gras, goose foie gras, traditional and innovative cooked dishes – and continually develops new products whilst respecting the old traditional art of cooking. Adrien Valette, the grand-father of our present owner, Jacques Valette, travelled from market to market in search of the best products like foie gras, truffles, mushrooms and walnuts. He became an unrivalled judge on the quality of these products and founded his company in 1920 in Saint Clair, a small village just eight kilometers from Gourdon (in the Lot), in the heart of an area called Bouriane, between Périgord and Quercy, in the South West of France. In 1984, Adrien Valette's grandson Jacques was made company manager. With his young and energetic vision, he has promoted the reputation of Valette Foie Gras around the world by attending gastronomic fairs and food shows, and by creating Valette's first mail order catalogue. The Valette Group currently processes and markets 1.300.000 IGP-approved Perigord ducks per year. In 2008, Valette obtained 4 new medals at the Concours Général Agricole of Paris, making a total of 34 medals in 23 years. Today, Valette is a leading group in the foie gras market: with a workforce of 230 people in 2007, the group's turnover was 46,668 M€.
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