Our indepedent sélection of he best from each production area.
Total respect of each animal’s specific requirements.
Specific care devoted to the breeding and feeding types and time criteria.
High précision chilling and deep-freezing processes
Understanding chef’s needs to adapt to specific recipes.
Screening and selection in our 4 laboratories is carried out by our ow trained technicians, in order to respect the specific requirements of each customer, and ensure regular orders.
The choice between vacuum packed livers or paper.
Vacuum packaging is only carried out to order, once the live ris rested, ensuring that fibres will not break.
OUR RANGE OF PRODUCTS INCLUDES ADDITIONAL FOIE GRAS PRODUCTS TO REDUCE LOGISTICS COSTS
The signature of our « favourite products».
Interpreter : revealing the talent of the artisan farmers who entrust us with their production.
Taste : the result of the work of committed producers who respect natural cycles.
A whole diversity of taste and discoveries throughout different regions of France and Europe.
In France, dealing directly with chefs with no intermediate agents.
Respect of the chef’s stanadards for this foie gras : holding well during cooking, limited melt down, whilst preserving TASTE.
Designing service products adapted to the Professional constraints of our clients. Listed producers discovered by Chefs to reduce logistics costs.
With a unique objective : revealing the talent of the chef (suggestion : chef’s talent) to satisfy his guest.
Whether they work in a Bib gourmand restaurant or a 3 star establishment, the Chefs’ creativity is always expressed thanks to our rigorous selections. We are recognised by the profession, and we support many different culinary associations.
We supply solutions adapted to original menus, as well as to establishments catering for big receptions.
Our quest for taste and authentic local produce corresponds to the requirements of traditional restaurants with regional style cuisine.
Caterers and reception organisers: Our special banquet range adapts to the constant need for innovation and showmanship for these creators of ephemeral art. Our partnership with the Traiteurs de France organisation has helped us enrich our product range.
We have a tradition of working closely to butchers and independent business owners. Our uncooked goose and duck foie gras products respect the know-how of these great artisans. Our fine canned and cured products have earned a placeon the shelves of their shops.
In 3 continents, our brand « Masse la Maison du Foie Gras » (suggestion : the Foie Gras Household) is represented by committed distributers trusted by luxury hôtels and fine dining institutions.
Every year, the MASSE trophy is the opportunity to discover talented chefs with a Bright future ahead of them, in five French régions : the South, East, West, Auvergne Rhône-Alpes région, Paris... as well as Luxembourg and Switzerland !
Top names from profession make up our juries and light up the trophy évent with their contagious passion. At the end of the trials, the national finals bring together the seven winners, and the Trophy is awarded to the very best amongst them.
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