The Sarrade tradition started in 1850 South-West France. In 1891, Léon Sarrade developed the first slow cooked Foie Gras. Soon, the reputation of its Foie Gras exceeds the borders of the South-West and Sarrade becomes the approved supplier of several courses of Europe. In 1997, Sarrade joined the Maïsadour Cooperative Group, in the heart of the Landes region, to be as close as possible to duck farmers, in order to acquire new skills and ensure the control of its sectors. Even today, Sarrade carries the values of the gastronomic tradition of the South-West to offer catering professionals quality products adapted to their daily cooking needs.