The history of the Gers will remember that "La Route du Foie Gras" was born on July 4, 2013. Philippe Baron, president of Gers Foie Gras, was alongside André Daguin, an emblematic figure of Gascon gastronomy and inventor of the magret, and Jean-Marc Sabathé, prefect of the Gers.
The Union of professionals of the Protected Geographical Indication Duck Foie Gras of the South West Gers has undertaken the creation of an original tourist and gastronomic project, associating the quality foie gras PGI with the numerous cultural and culinary treasures of the Gers department. The Route du Foie Gras du Gers federates the PGI professionals in the department and highlights their passion for traditional know-how for exceptional foie gras.
Resolutely innovative, this concept of the Route du foie gras du Gers is developed around a blog, www.routedufoiegrasdugers-igp.org, allowing everyone to follow the news of the Route and its partners. The editorial line is simple: to associate the discovery of the Gers PGI foie gras with a tourist and cultural experience.
Meet the professionals of the PGI, book a restaurant, schedule a culinary workshop, find a cultural event... this blog allows adventurous gourmets to compose their own Route du Foie Gras du Gers. An interactive window on the latest news about PGI foie gras and the department's professionals, it will regularly offer a wealth of information and good tips.
Beyond the professionals of the PGI foie gras, this real territory project has mobilized the department's tourist and gastronomic network. Because it involves local players, such as the Gers Departmental Tourism Committee, the Tables du Gers restaurant network, partners in the tourism sector and the wine industry, the Gers Foie Gras Route aims to bring together the entire South-West Gers PGI foie gras community around its project.
www.routedufoiegrasdugers-igp.org,
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