Labeyrie
Products
Innovation
Recipes
Shops
Labeyrie's Club
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Labeyrie
Labeyrie Brand
Brand philosophy
TV commercial : Labeyrism
Labeyrie Company
Our Company
Our Key Figures
Our Mission
Our Results
Our Commitments
Quality and Safety
Salmon activity
Duck activity
Sustainable development
Our Human Values
Our Policy regarding Human Resources
Our Collaborators Speak Out
Products
Smoked salmon
Main origins
Norway
Scotland
Ireland
Canada
Wild salmon from Alaska
Well-being salmon
Salt-reduced
Organic smoked salmon
Traditional smoked salmon
Traditional smoked salmon
Foie gras
The indispensable
The classical range
Duck Foie gras
Goose Foie gras
Pur Terroir range
Service Included foie gras
100% easy jar
Foie gras and slicer
Ready to serve
Aperitif time
Apéri'toasts
Aperitif special
Toasting special
Taste foie gras with
Onion chutney
Fig jam
Unrefined salt and spices
Gingerbread foie gras special
Duck and terroir
Ready to eat
Aperitif and salads
Cooking and salads
Savoury starters
Starters and delicious dishes
Ready to cook
Pan special
Duck fried in the pan
Duck entrecôte
Duck pavé
Duck tournedos
Oven special
For the BBQ
Duck fillets and duck breasts
Skewers and special barbecue platters
Ready to reheat
Duck confit
Gourmet sauces
Gourmet terrines
Sea terrines
Two-salmon terrine
Scallop terrine
Scallops
With Guérande salt
With olive oil and saffron
With Chablis and thyme
Innovation
Scallops
Limited editions
Recipes
In the mood for...
Smoked salmon
Smoked salmon and honey toast
Smoked salmon mille feuille
Smoked salmon and lime sherbet
Small verrines of smoked salmon
Smoked salmon and maple syrup
Mini-brochettes of smoked salmon
Rolls of smoked salmon with avocado
Slices of bread with smoked salmon
Bruschetta with smoked salmon
Club sandwich with smoked salmon
Foie Gras
Brioche stuffed with foie gras
Oeuf cocotte with foie gras
Foie gras escalope and potimarron
Pan-fried foie gras with grapes
Gourmet salad with foie gras
Foie gras croustillant with vegetables
Canapés and appetisers
Breast and foie gras salad
Foie gras lasagna with morels
Smoked breast
Breast salad with chanterelles
Smoked breast and foie gras
Mini-breadsticks
Smoked dices aumonière
Mini-pastries of dried breast
Fine dried breast tart
Swirls of dried duck breast with salad
Duck meat
Duck confit with cep sauce
Rossini breast tournedos
Duck breast with prunes
Breast roast with chestnut purée
Duck fillets with oranges and spices
Fine gizzard tart
Slices of bread with duck confit
Breast in marinade with honey
It's on the menu
Gourmet aperitif
Refined entrées
The heart of the tasty matter
Brunch ideas
Shops
Products +
Services +
Pavillon du foie gras
Our shops
Labeyrie's Club
Chef's secrets
A festive menu by Chef Stéphane Duchiron
Chef's entrée
Chef's special
Chef's dessert
A festive and original aperitif
Trio of aperitif cuillères
Breast rolls
An appetising entrée
Scallop carpaccio
Foie gras verrines
Be creative with salmon
Mini-cakes of smoked salmon
Smoked salmon verrines
Sublime foie gras
Foie gras espuma
Crème brûlée with foie gras
Duck cuisine
Duck wok
Duck pavé
Stun with scallops
Scallop brochettes
Browned scallops
Create new harmonies of savours
Tasty masterpieces
Aim high
Trendy slices of toast
Delicate sceneries
Tasty colours
White menu
Pink menu
Tasty textures
Crunchy cravings
Create atmospheres
Cosy atmosphere
Romantic atmosphere
Seaside atmosphere
Create a harmony of tastes
Foie gras and wines
Press Relationship
Contacts
Credits
Legal Mentions
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