LB du Gourmet - Methods

Red Label Foie Gras
of Landes

Renaissance Committee

Duck fattened
with whole grain corn

During its formation in 1988 LB du gourmet inspired itself from the ISO 9002 quality norms, nothing was left to chance.

The company is organised with relentless rigour, from the external one-way circuit with a delivery zone for the ducks by refrigerated truck to he dispatch of the meat products at the other end of the line.

LB du Gourmet functions in a perfectly hygienic environment with modern premises and a meticulous organisation of work. The duck, as soon as it enters the air-conditioned buildings follows a precise route. Its liver is graded, its meat carved and packaged into magret (duck breast), aiguilettes (duck fillets), and duck legs. All this is done skillfully without any risk of mixing two different quality products at any time. A professionnel skill blended with craftmanship, because as methodical as LB du Gourmet is in its work organistaion, its remains first and foremost a group of men and women who have a certain conception of their profession and of quality duck.

" We have always developed a quality point of view. In 1997 we took a turn with the Landes Red Label free range duck, which represents 80% of our activity today.

The demands of the reference book for Landes Red Label free range duck degrade 20% of duck products and 78% of duck liver even though they are perfect quality. The Red Label doesn't admit any imperfection in appearance. The product must just be perfect. "

The company subjects itself to the unexpected quaterly inspection of the Landes Red Label certification organisation without any anxiety.

" Product source, carving within 24 hours, a conscientious respect of the reference book, packaging, labelling... everything is examined and controlled. This strictness guarantees ou customers the best products on the market. "