{"id":26683,"date":"2026-05-06T12:19:17","date_gmt":"2026-05-06T12:19:17","guid":{"rendered":"https:\/\/www.gironaexcellent.cat\/?post_type=portfolio_page&p=26683"},"modified":"2026-05-06T12:24:10","modified_gmt":"2026-05-06T12:24:10","slug":"foie-gras-2526","status":"publish","type":"portfolio_page","link":"https:\/\/www.gironaexcellent.cat\/fr\/item\/foie-gras-2526\/","title":{"rendered":"Le foie gras"},"content":{"rendered":"

[vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb110″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/4″][\/vc_column][vc_column width=\u00a0\u00bb1\/2″][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]<\/p>\n

Le foie gras<\/h2>\n

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La socialisation, la mondialisation et l\u2019internationalisation de la gastronomie en Europe ont conduit \u00e0 la popularisation du foie gras, ic\u00f4ne historique de la cuisine occitane. C\u2019\u00e9tait facile car le canard est un oiseau populaire dans les comarques du nord du pays, souvent servi comme plat de f\u00eate, cuisin\u00e9 avec des poires, des navets ou des salsifis, r\u00f4ti ou en rago\u00fbt.<\/h6>\n

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Si pendant des si\u00e8cles la production et la forte consommation de canards \u00e9taient limit\u00e9es \u00e0 la France, \u00e0 partir des ann\u00e9es soixante-dix et quatre-vingt du si\u00e8cle dernier, avec la mise en place du Guide Michelin en Espagne et au Portugal, la situation a chang\u00e9. En effet, deux des premiers restaurants \u00e9toil\u00e9s \u00e9taient originaires d\u2019Empord\u00e0\u00a0: l\u2019H\u00f4tel Duran et le Motel Empord\u00e0, \u00e0 Figueres, qui ont obtenu cette distinction en 1974, tandis qu\u2019El Bulli, \u00e0 Roses, l\u2019a obtenue en 1976. C\u2019est pr\u00e9cis\u00e9ment en 1976 qu\u2019une tentative de production de foie gras de canard a eu lieu, mais ce n\u2019est qu\u2019en 1983 que Coll Verd a commenc\u00e9 \u00e0 produire ce produit avec seulement seize canards achet\u00e9s \u00e0 d\u2019autres pionniers moins chanceux.<\/p>\n

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Cr\u00e9\u00e9e sous forme de coop\u00e9rative, Coll Verd a f\u00eat\u00e9 ses quarante ans en tant qu\u2019entreprise leader en Catalogne, contr\u00f4lant plus de la moiti\u00e9 du march\u00e9 catalan et occupant la deuxi\u00e8me place au niveau national. La production du secteur ne se limite pas \u00e0 approvisionner le march\u00e9 en foies gros, gras et dodus, pesant environ 500 grammes, mais consiste \u00e9galement \u00e0 transformer le canard pour en exploiter 100\u00a0%. Des produits frais \u00e0 la cinqui\u00e8me gamme, de la cuisine classique aux recettes les plus modernes et innovantes\u00a0: cuisses confites, magrets marin\u00e9s, g\u00e9siers confits, cous farcis, mousses, p\u00e2t\u00e9s avec divers assaisonnements, grattons, saucisses, charcuterie, etc.<\/p>\n

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Le foie gras labellis\u00e9s Girona Excel\u00b7lent 2025 \u2013 2026<\/span><\/h2>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb35px\u00a0\u00bb][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb110″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb26686″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb css=\u00a0\u00bb\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]<\/p>\n

Foie gras Celler Collverd<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]Le foie gras Celler, pr\u00e9par\u00e9 sans aucune source de chaleur, uniquement avec du sel, est le produit phare de Collverd, l\u2019une des principales entreprises de Catalogne et d\u2019Espagne sp\u00e9cialis\u00e9e dans le foie gras et les produits d\u00e9riv\u00e9s du canard. Cette manipulation unique fait que les caract\u00e9ristiques du produit original sont parfaitement pr\u00e9serv\u00e9es, raison pour laquelle il est indispensable de travailler avec la meilleure mati\u00e8re premi\u00e8re. L\u2019\u00e9laboration de ce foie gras est un travail d\u2019orf\u00e8vre\u00a0: il faut retirer tous les vaisseaux sanguins, le nettoyer, le poivrer, l\u2019assaisonner et le recouvrir de sel pour l\u2019affiner. Il constitue la meilleure mani\u00e8re de consommer du foie gras naturel d\u2019oie ou de canard, soit directement, soit en petits morceaux ou en fines tranches.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]Soci\u00e9t\u00e9: Collverd
\nwww.collverd.com<\/strong><\/a>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb26690″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb css=\u00a0\u00bb\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]<\/p>\n

Foie de canard extra<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]\u00c0nec de l\u2019Empord\u00e0 est une entreprise familiale fond\u00e9e en 1986 \u00e0 Serra de Dar\u00f3, dans le Baix Empord\u00e0, par les fr\u00e8res Xavier, Carles et David Bach. Sp\u00e9cialis\u00e9s dans la production de foie gras et de produits d\u00e9riv\u00e9s du canard, ils ma\u00eetrisent l\u2019int\u00e9gralit\u00e9 du cycle de production, de l\u2019\u00e9levage des canards dans leurs fermes \u00e0 la transformation et \u00e0 la distribution sur l\u2019ensemble du territoire. Leur foie gras naturel est frais, ferme et entier, d\u2019une couleur uniforme et d\u2019une texture soyeuse et cr\u00e9meuse.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]Soci\u00e9t\u00e9: \u00c0nec de l\u2019Empord\u00e0
\nwww.anecdelemporda.com<\/strong><\/a>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb26694″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb css=\u00a0\u00bb\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]<\/p>\n

Foie gras mi-cuit<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]En mai 2024, \u00c0nec de l\u2019Empord\u00e0, dirig\u00e9e depuis la retraite de Xavier Bach par ses fr\u00e8res Carles et David, a inaugur\u00e9 un nouvel entrep\u00f4t. L\u2019entrep\u00f4t moderne re\u00e7oit les foies gras volumineux et les canards fra\u00eechement abattus \u00e0 l\u2019abattoir situ\u00e9 sur les fermes, o\u00f9 tous les canetons entrent lorsqu\u2019ils ont un jour. Le foie gras entier semi-cuit, pr\u00e9par\u00e9 au bain-marie avec du sel, du poivre, des \u00e9pices et, dans ce cas pr\u00e9cis, du Porto, est l\u2019une des fa\u00e7ons les plus universelles de consommer du foie gras de canard ou d\u2019oie. Seul ou avec des toasts, des pommes de terre chaudes ou des truffes, pour accompagner le riz et les p\u00e2tes, en garniture ou avec des confitures, qu\u2019elles soient de figues ou d\u2019agrumes, le mi-cuit est un must.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]Soci\u00e9t\u00e9: \u00c0nec de l\u2019Empord\u00e0
\nwww.anecdelemporda.com<\/strong><\/a>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb110″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_separator type=\u00a0\u00bbnormal\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″][vc_empty_space height=\u00a0\u00bb75″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/6″][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]<\/p>\n

Recettes <\/strong>associ\u00e9es.<\/h4>\n

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Foie-gras amb poma, pera i garnatxa<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Coca de figues amb foie-gras amb pl\u00e0ncton mar\u00ed i anxoves<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Carpaccio de botifarra de bolets amb foie-gras a la sal, micromesclum i pinyons<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Fetge d’\u00e0nec a la sal amb reducci\u00f3 de ratafia i ametllats<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Crem\u00f3s de moniatos amb fetge d’\u00e0nec, poma i reducci\u00f3 de ratafia<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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<\/div>\n <\/div>\n\n \n <\/div>[\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb55″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb110″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/4″][\/vc_column][vc_column width=\u00a0\u00bb1\/2″][vc_column_text css=\u00a0\u00bb\u00a0\u00bb] Le foie gras [\/vc_column_text][vc_empty_space height=\u00a0\u00bb60″][\/vc_column][vc_column width=\u00a0\u00bb1\/4″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/6″][\/vc_column][vc_column width=\u00a0\u00bb4\/6″][vc_column_text css=\u00a0\u00bb\u00a0\u00bb] La socialisation, la mondialisation et l\u2019internationalisation de la gastronomie en…<\/p>\n","protected":false},"author":1,"featured_media":17907,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","portfolio_category":[414],"portfolio_tag":[],"class_list":["post-26683","portfolio_page","type-portfolio_page","status-publish","has-post-thumbnail","hentry","portfolio_category-sector2526"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_page\/26683","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_page"}],"about":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/types\/portfolio_page"}],"author":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/comments?post=26683"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/media\/17907"}],"wp:attachment":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/media?parent=26683"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_category?post=26683"},{"taxonomy":"portfolio_tag","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_tag?post=26683"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}