Why "Foie Gras de Sapa"?

The town of Sapa is perched at an altitude of 5,000 feet in Vietnam ’s spectacular Northern Highlands . Established as a hill station by the French in the 1900s, it commands magnificent views over Indo China ’s tallest peak, Mount Fansipan, and is steeped in the cultures of numerous colourful hill tribes, notably the Black H'mong and Red Dao.  

For more than a century, foreign visitors have come here not only to take in the dramatic scenery and bargain for ethnic handicrafts, but to escape the heat and humidity of the lowlands. And it is Sapa’s cool, fresh climate that makes it perfect for the production of foie gras.   

Nestled in the shadow of a mountain, Foie Gras de Sapa’s feeding plant boasts a water-cooling system that guarantees the ideal temperature for ducks and geese to comfortably digest large amounts of feed. Equally  important is the purity of the birds’ drinking water, taken from high mountain streams. Unlike most bottled mineral waters, it contains no bicarbonates, chloride, magnesium or nitrates.

After two to three weeks of feeding, Foie Gras de Sapa harvest its ducks and geese using the most modern and humane methods. The livers are then shrink-wrapped and chilled and delivered within hours to restaurants in South East Asia.   

Foie Gras de Sapa is constantly researching all aspects of foie gras production – duck and goose breeds, feed, water and force-feeding technology – to bring bigger, paler, more buttery livers to delight the most demanding palates.