Ernest Soulard
| Foie Gras : Duck and Goose liver In the village of L'Oie, in the heart of the Vendée, in 1936, a young apprentice poultry keeper called Ernest SOULARD decided to start his own company. The first few years were difficult, as he had to be present at all local markets to purchase poultry. His establishment flourished and Ernest made many good decisions. The company took the name Ernest SOULARD and specialised in supplying Barbary ducks. The business grew in size, and a purpose built accredited abattoir was constructed.. |
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Supplied by Ernest Soulard |
