This farm still uses traditional methods of making foie gras which consist of stuffing geese or ducks with corn until their livers are engorged. Fois gras mousse, parfait and pâté are still very popular in France, and all over the world however, the method of force-feeding, known as gavage, is extremely controversial and banned in some countries. A school trip here will help pupils to compare different attitudes to food production and consumption in relation to the UK.

Cookery courses can be organised at a local restaurant and include a hands-on demonstration involving the preparation and cooking of traditional chicken or fish dishes. Pupils will really appreciate the whole process from kitchen to restaurant plate and working in an actual French restaurant may motivate future aspirations.

This large organic apple orchard demonstrates to pupils the process of apple cultivation from flowers in bloom to harvest. The creation of apple juice, cider and Calvados is explained during a visit to the cellar and distillery and a tasting session finishes off an enjoyable couple of hours.