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In 1920, Adrien Valette, my great-father, furrowed across the Périgord and Quercy in search of the best products from our region. From Cahors to Sarlat, he went through farms and markets in order to select the most delicate foie gras, the finest and most scented truffles and the tastiest nuts.
In the meantime, in the small village of St-Clair, my great-mother Louise Valette cooked duck preserves and stews, pâtés, fricassées and other delightful recipes.
For three generations, Maison Valette has preserved and developped its passion for gastronomy, in the truest South-Western French traditions.
Jacques VALETTE |
