The home-made foie gras is the perfect festive product and it does require a real expertise. At Formia, we select the best poultry of the Southwest. We prepare our foie gras on the spot, in the purest respect of products. Elaborated by the Star chef Patrick Raingeard from Cap Estel, our recipe is composed of a moderate seasoning, revealing all the flavours of this exceptional dish. Semi-cooked, it is the emblem of a local cooking with all the necessary of delicacy and elegance.  It is also a must for a tournedos Rossini!


Some foie gras on a simple toast of fresh bread is enough to convince your dinner guests. This recipe of a terrine is respectful of local products and is often passed down from generations to generations as a culinary legacy.
All year long, the Formia Butcher's shop makes rustic terrines, old fashioned home terrines or home-made rillettes.