Preserved food has a bad reputation. We picture it as industrial, standardised, useful but soulless. Conserverie Sillon turns the problem on its head. Here, the jar is not a way of keeping a dish: it is the way the dish is cooked. That approach is what won me over at Terroir.
A name that says what the project is
The French word sillon means a furrow. It evokes working the land, the patient gesture, the time it takes to do things properly. It is a mark left on purpose, a path carved with care. The whole house fits inside that image: move slowly, but in a chosen direction.
David Goetz, from business to preserving
Behind Sillon stands David Goetz. After a career combining gastronomy and business, he decided to put his energy and his craft into a small-scale artisanal cannery. The starting idea is simple: to do justice to simple products, well made, of real quality. Every jar, every decision, every partnership reflects the attention paid to the product and to the people who bring it to life.
Refusing to overcook
This is the technical point that sets Sillon apart, and the one David talks about most willingly. The recipes are prepared, cooked and packed using processes developed in-house, designed to reveal the depth of the flavours and preserve the nutritional qualities of the ingredients. No overcooking: in conventional preserves, that is what crushes textures and flattens taste.
With foie gras, this means cooking scales specific to the workshop, calibrated so as not to alter the product and to limit the fat released when the jar is opened. A detail? It is precisely what separates a good jarred foie gras from one swimming in its own fat.
Cassoulet: three producers in one jar
Sillon's cassoulet won the gold medal at the Épicures 2024, then the Best Of prize at the Salon Gourmet in 2025. Two national awards for a recipe that does not cut corners on its components. The duck pieces come from the PEPIL farm in the Gers, where the ducks are raised outdoors and fed on non-GMO maize. The pork rind sausage is made by Charcuterie Antoine, artisan charcutiers since 1963. The white beans come from the Coopérative du Lauragais, in the plain between Toulouse and Castelnaudary that is the historic birthplace of the dish.
Three named producers, three sets of skills, a single jar. No colourings, no preservatives.
Whole foie gras, PGI Sud-Ouest
Sillon's whole foie gras is made to the specifications of the Protected Geographical Indication « Canard à foie gras du Sud-Ouest ». The ducks are raised in the heart of the Gers, in Occitanie. Above all, Sillon works with two farmers and no more.
That choice carries consequences: it limits volumes, but it guarantees consistent quality from one jar to the next, where scattered sourcing gives uneven results. The house then varies this foie gras with chosen seasonings — Sarawak pepper, sweet smoked chilli from Béarn, Armagnac L'Encantada, blackcurrant pepper — without ever trying to mask the product.
A range that reaches beyond the South-West
Sillon does not stop at the classics. The house also cooks ready meals (bœuf bourguignon, Label Rouge blanquette de veau, caramel pork), charcuterie from Gascony, pork pâtés from the Montagne Noire, organic hummus and a series of condiments that look further afield: vadouvan mango, garlic sesame chilli, ginger peanut. This curiosity is not gratuitous. It has been noticed: the garlic sesame chilli condiment was the jury's favourite at the Best Of of the Salon Gourmet in 2025, and the coconut curry chicken took bronze at the Épicures the same year.
Why Conserverie Sillon belongs at Terroir
At Terroir, I look for producers who can tell me where every ingredient comes from and why they made one choice rather than another. Sillon ticks both boxes. Two named farmers for the foie gras, three identified producers for the cassoulet, cooking designed around the product and not around the yield.
It is a cannery that understood the jar excuses nothing — and made that its standard.
👉 Discover the products of Conserverie Sillon in the Terroir selection.