Discovery

It was by discussing the results of our researches in humans and mice on intestinal flora and metabolism that we came up with the idea of ​​drawing a parallel with what happens in waterfowl before their migration. Very quickly we developed the concept that in the future we could generate a naturally fatty liver without resorting to force-feeding. We were eager to test this beautiful idea.

OUR DISCOVERY BRINGS A SOLUTION MIMICKING THE NATURAL DEVELOPMENT OF FOIE GRAS IN GOOSE, WHILE RESPECTING ITS WELL-BEING.

Foie gras: a natural event for the migration and survival of geese.
The storage of fat in the liver in goose is a wonder of Mother Nature. This responds to a vital need of the goose: to eat and store energy for migration and survival.

Originally...

The foie gras of goose was discovered as early as ancient Egypt by Man. The unique taste promoted the practice and consumption across civilizations and continents. Today, foie gras is an integral part of French cultural and gastronomic heritage.

The medical and fundamental research that we have been conducting at INSERM for the past 10 years has allowed us to identify the essential role of a new actor: intestinal flora.

Numerous scientific publications in animals and humans have made it possible to establish a strong link between the intestinal flora and the metabolic capacities of individuals. This world of the infinitely small is at the origin of sophisticated and extremely precise phenomena necessary for the survival of species.

A perfect ecology between this flora and the host contributes to what we are: products of evolution armed to survive.

Foie gras, in goose, is a natural product. The storage of liver fat in goose is a wonder of Mother Nature that meets a vital need of goose: eat and store energy for migration, survival, and reproduction.

Based on our fundamental scientific discoveries, we wish to adapt them to the development of a naturally fatty liver, with the respect and well-being of geese.

Meetings, passions, convictions, and skills made it possible to transform these discoveries by bringing together:

  • Geneviève, passionate research veterinarian and expert in the analysis of foie gras,
  • Gérard, a breeder from Ariège and a professor of physiology and human nutrition,
  • and Rémy, a researcher of international renown and the fields of unlimited possibilities.

(> learn more about the founders)

We then saw the arrival of our first adventure, the creation of Aviwell, and that’s how we became breeders!

After our first conclusive test, an episode of bird flu in France forced us to stop everything … It was necessary to continue our research to enrich the human patrimony of Aviwell again. New partners joined the company, and thanks to their financial and logistical support we were able to revive our animal groups and accelerate the pace of our research while structuring our business.

Today, we can affirm that Aviwell brings an ethical solution capable of favoring the natural development of foie gras in goose without requiring force-feeding.

 

OUR DISCOVERY PROVIDES A SOLUTION MIMICKING THE NATURAL DEVELOPMENT OF GOOSE FOIE GRAS, WHILE RESPECTING ITS WELL-BEING IN ITS TRADITIONAL ENVIRONMENT.

Remy Burcelin Aviwell

_Rémy Burcelin_

The 3 founders

Gerard Campistron Fondateur Aviwell

Gérard Campistron

Remy Burcelin Aviwell

Rémy Burcelin

Genevieve Benard Fondateur Aviwell

Geneviève Bénard