And that’s how it all started. A crazy idea, in Abu Simbel, in 2010: since it was invented in Egypt, why not restart a local production of foie gras, for expats and luxury tourism?
It will take 5 years, two revolutions, training at the Lycée agricole of Mirande (Gers, France), some reunions, a lot of patience and a touch of madness to make this idea a reality.
And then, we realized that we were tired of eating the same thing all the time. So we started preparing ready-to-eat dishes (often made with duck, but not always), varying the pleasures.