MAISON LAFFITTE | MAISON PEYREY

MAISON LAFFITTE
A family business for 4 generations, LAFITTE distributes its products in France to prestigious restaurants, a network of retailers and delicatessens, and has 7 shops.
Our foie gras ducks come from an ancient, hardy, slow-growing strain, recognisable by its black and white colouring. An absolute guarantee of quality.
At LAFITTE, we are committed to controlling our entire supply chain, from duckling to canned product, by working with around 80 breeder-growers located within a maximum radius of 40km around Montaut (80% of which are less than 25km away).
This enables us to perpetuate the tradition of old-fashioned farming, as part of a small-scale, local and sustainable agriculture. In the Landes, our palmipeds are reared in the open air on grassy pastures in a natural environment.
All our production complies with Label Rouge specifications, which require foie gras ducks to be from a hardy strain, fed on non-GMO products (maize, wheat, soya, minerals and vitamins), not treated with antibiotics, and fattened in traditional pens with whole grain maize from the South-West

This traditional type of production accounts for less than 5% of French production.
Since 2002, LAFITTE has had its own rearing and production specifications which guarantee its customers a traditional fattened duck reared for a minimum of 102 days and fattened on whole grain maize. We have also added the Protected Geographical Indication IGP LANDES, which certifies the geographical origin of our ducks.
This certification appears on all the labels of our certified products, whether raw or processed.
What's more, all our tinned foie gras, pâtés and ready meals are guaranteed to contain no additives or preservatives.

As part of its partnership with the association ‘Le Club des Chefs des Chefs’, LAFITTE Foie Gras is helping to promote French gastronomy throughout the world by highlighting Foie Gras, a treasure of our culinary heritage.
One of the association's major objectives is to promote the great culinary traditions and preserve the roots of each national cuisine. The Club des Chefs des Chefs also aims to develop friendship and collaboration between its members, each of whom has the same responsibilities in their own country

MAISON PEREY
Located at the gateway to the Périgord region, Marc Peyrey developed what was to become its signature product: ‘tomato petals®’, candied or dried. From then on, these products have graced the finest plates in France.
Marc Peyrey has passed on its passion for the original, authentic tastes found in its products. The art of mi-cuit requires a careful selection of raw materials, constant monitoring of quality and a real union between craftsmanship and agricultural production.
Coq d'or, Artisan Gourmand, Lauréat de l'Excellence Artisanale, etc. All these distinctions honour the work of a team dedicated to promoting the reputation of pure French know-how.
We work with many 3 stars Michelin chefs like Mauro Colagreco, Anne-Sophie Pic, Michel Guerard or César Troisgros.

THE TOMATINES :
A genuine mousseline of dried and preserved tomato® petals, this cream is ideal for aperitifs and sauce preparations. A whole selection of preserved vegetables and herbs accompany our tomatines to bring a touch of originality to everyday cooking.

EXEMPLE OF RECIPES :

⦁    CAKE WITH DRIED TOMATO PETALS®
Preparation : 15 minutes | Cooking : 30-40 minutes | Oven temperature : 200° C
INGREDIENTS
1 sachet Dried Tomato Petals®
200 g flour
1 sachet baking powder
3 eggs
100 g Gruyère and/or mozzarella cheese
100 g milk
Salt, pepper
PREPARATION
Preheat your oven to 180°C.
Whisk together the eggs, milk and 2 tablespoons of the oil in the Marco recipe with herbs sachet.
Add the flour, baking powder and cheese, then the dried tomato® petals, cut with scissors. 
Pour the mixture into a buttered cake tin, or one lined with baking paper, and bake for 40 minutes. Keep an eye on the cake in the oven after 30 minutes. 
TIPS
You can change the ingredients to suit your taste: olives, bacon, tuna, ham, etc.
This cake can be served as a starter with hot mature goat cheese.

⦁    AUTUMN CURRY

INGREDIENTS
1 onion
2 garlic cloves
3 tbsp olive oil
2 tbsp curry paste
200 g peeled butternut flesh
400 g peeled tomatoes 
1 jar tomatine (pumpkin, chilli or aubergine)
300 ml coconut milk
400 g cooked chickpeas
Fresh coriander or parsley
Rice to accompany
PREPARATION
Finely chop the onion and garlic.
Heat the olive oil in a casserole dish and fry the onions and garlic for 5 minutes without browning. Add the curry paste and mix well.
Cut the butternut into small cubes and add to the mixture. Then add the tomato and tomatine. Mix and simmer for 15 minutes
Pour in the coconut milk and cook for 15 minutes over a medium heat, until the butternut flesh is cooked.
Add the chickpeas and cook for a further 5 minutes. 
Remove from the heat, add the spinach shoots and stir gently into the casserole. 
Arrange the curry on the plates with the rice and sprinkle with the coriander.