Albié Foie Gras Foie gras producers in the Périgord Noir region

Founded in the 60s in Marquay, in the heart of the Périgord noir, the house Albié foie gras was created by Mrs. Huberte Albié, to be joined in the 90s by her son Philippe.

Together and with the help of a team committed to their side, they make the design of fine preserves their specialty. Regularly awarded, recognized by their customers, the Albié house then made a name for itself in Périgord.

Since 2012 the third generation of the family has arrived with Quentin. Always with a local and experienced team, for more than 20 years the house Albié associates know-how and novelties.
In fact, we work on the recipes of our elders, with the same tools, adding a slight touch of novelty. Maison Albié is committed and uses all its know-how to offer you excellence. A committed approach which results in a rigorous selection of our raw materials. For more than 60 years, we have been working with Périgord fatty duck, the “mulard” raised for 14 weeks with a traditional fattening in the yard with yellow grain corn. Since the 1960s, you can find us all year round on the Périgord Noir outdoor markets:

• Sarlat on Wednesday and Saturday mornings on the town hall square next to the covered market "Église St Marie"
• Cénac on Tuesday morning
• St Cyprien on Sunday morning

Also present since 2002 under the covered market of Sarlat "Eglise st Marie" open every morning from April to October and Tuesday, Wednesday, Friday and Saturday mornings from November to March.

We also welcome you in our shop adjacent to the cannery in Les Eyzies de tayac all year round from Monday to Friday from 8 a.m. to 6 p.m. and Saturday from 8 a.m. to 12 p.m. as well as on our website www.albie-foiegras.fr delivery throughout year canned and fresh products.

Anchored in Eyzies de Tayac, the world capital of prehistory, our team remains united around the same passion and makes a point of honor to a job well done with respect for quality and authenticity.

For your health, avoid eating too fatty, too sweet, too salty