Said to be the definitive gastronomic experience by enamoured gourmets the world over, Foie Gras at the hands of fifth generation producers,

Bizac is one of life's poultry delights.

Perhaps the most famous of the wildly varied cuisines of the gastronomically rich regions of Perigord and Quercy are the truffles and goose liver that are the essential constituents of the local fare. Here, every farmers wife prepares to her own recipe truffled goose livers, potted goose meats and stuffed goose necks amongst other delicacies derived from specially cultivated geese of Perigord, and like France's other beloved export, Champagne, a local digestive tradition has spread to the welcoming palates of gourmets all over the world.

One hundred and sixty-five years since its founder, Guillaume Bizac adopted the idea of canning the speciality meats of his native region, the company bearing his name is today, the world's oldest Maison Foie Gras.

The son of a farmer from the Periogord Noir, Bizac early decided to set up a small business retailing food products near his home. An enterprising fellow, Bizac put his fascination with Appert's recently discovered techniques for preserving food in metal containers to practical use. Realising the potential of making available to the market an array of his region's specialities, all year round, Bizac opened a small factory at Souillac where he set about canning truffles and goose livers for the convenience of discerning gourmets all over France, and soon greater Europe.