Poitevin Marbré Bio

On grilled meat, with radishes or potatoes, it will be soft and crunchy. Delicately scented, Noirmoutier's fleur de sel brings a note of subtlety to a dish. It is often used as the "finishing touch" of a dish to preserve al its subtlety.

A high quality pepper with a definite heat beneath its earthy notes.

Casseroles and stews, strong cheeses and strong meat are all the better for it!

It owes its finesse and characteristic taste to the top-quality raw milk from cows fed on grass in summer and hay in winter, delivered twice a day by producers in Belfaux and the surrounding area, and to the know-how of our master cheese makers and ripeners.

Fluteaux de jambon are thin slices of rolled ham with a block of duck foie gras in the middle, coated in a fine jelly.

Caramelized apples with Calvados, which evaporates throughout cooking. Sweet and tender memory of Normandy. Invitation to the tarte tatin.

Duck liver block from Périgord

Maison Masse is specialist in raw ‘foie gras’ and gastronomic products since 1884. Made exclusively with IGP Périgord duck foie gras.

This protected geographical indication certifies that the ducks are reared in Périgord and force-fed with corn.

These delicious duck gizzards are slowly candied in duck fat. The gizzards can be sliced and heated in a pan with a little duck fat.
They can be eaten as a salad.