We settled in 1984 as farmers on the farm of Le Mas Neuf in Chavenat.

From our crop of cereal cultivated on the 30 hectares of the farm, we developed our duck farm from 1990 onwards, fed only whole maize. Given the success of this new production, we inaugurated our cooking and processing farm in 1995. This allows us to control the breeding, slaughtering, processing and preparation of our foods on a small scale, fully in line with stringent EU standards.

This met with great success, which we owe first and foremost to the quality of our produce: animals fed on whole but GM free crops produced the farm or by a neighbouring farmer, no veterinary products, food preparations made without any additive whatsoever.

We have collaborated with international chef training schools, interested in the way we combine tradition, expertise, innovation, local produce. We took it from there to offer, offer two days courses (no pun intended) devoted to the cuisine of duck, Cognac (including visits to wineries and truffle growing sites), conducted in French and English, mainly aimed at foreign students, future chefs and ambassadors of French gastronomy. We also set up shorter one-day courses, complete with a gourmet lunch including preparations of the students, also provided in English and French.

We opened our first boutique in Cognac, in the old central market, followed by another on in the restored central market in Angoulême.

Our projects include:

• Opening a boutique on the farm, spacious and furnished with old kitchen wares and furniture, pots and utensils of all kinds. A place which shows how a kitchen can be fun, pleasing to the eye as a well as gratifying for the sense of taste: that's done! ;-)
• Offering themed "tables d'hôtes " once or twice a month;
• Patiently honing the growing of quality truffles on the farm - that is also well under way!
• Producing our own, clean and renewable solar energy using solar panels on our agricultural buildings.