Sylvie Taton’s processing workshop follows a long-standing tradition of expertise dating back generations.
The workshop offers foie gras beginner’s sessions for groups of 6-7 people, according to the programmed schedule.
The workshop offers a wide range of produce, including foie gras, terrines, smoked duck breast and duck confit.
Customers can buy produce from the on-site shop,
or from other outlets: “La Ferme Lorraine” (including 209 Avenue de Boufflers, Nancy and 3 Place Raymond Mondon, Metz) and “La Ruche qui dit Oui”.