SCEA GUIT-BREIZ

At the Guit Breiz farm, our ducks are fed with "non-transgenic" corn grain. For us, quality means the total absence of chemicals in our products. As our grandmothers used to do, it is the sterilization that makes the preserve. All you have to do is add salt and pepper, it's all in the salt that we use. Our confits and foie gras are made with Guérande salt and the seasoning is made with sea salt and this has been the case since 1986.

We are open from Wednesday to Friday 10am/12pm and 2pm/6pm Saturday 3pm/6pm.
Open house the first 3 weekends of October and the last 3 weekends of May with visit of the workshop, meal and discovery of our working techniques.
At the Guit Breiz farm, our ducks are fed with "non-transgenic" corn grain. For us, quality means the total absence of chemicals in our products. As our grandmothers used to do, it is the sterilization that makes the preserve. All you have to do is add salt and pepper, it's all in the salt that we use. Our confits and foie gras are made with Guérande salt and the seasoning is made with sea salt and this has been the case since 1986.

We are open from Wednesday to Friday 10am/12pm and 2pm/6pm Saturday 3pm/6pm.
Open house the first 3 weekends of October and the last 3 weekends of May with visit of the workshop, meal and discovery of our working techniques.

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