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But when it comes to telling you about the art and skill in finding the latter, they are more circumspect and restrained. The places where these treasures are hidden, and the best time to find them, is a secret they rarely admit to knowing and never ever disclose. As for Périgord's geese and duck, these are reared, force fed and processed on the farm, to produce some of France's most sought after delicacies. |
 Bernard Vernet's foie gras
Foies gras and goose preserves at the Moulin du Janicot
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