№ 01 · Latest Dispatch
Understanding Kosher Certification & Rabbinical Supervision
Why kosher certification is a process, not a stamp — and what continuous rabbinical supervision means at Maison Michaël.
The Journal
Notes from the house.
On foie gras, kosher craft, and the French table.
The Maison Journal · Vol. MMXXVI
The Index
02
Premier Choix: What the First Selection Really Means
Grading foie gras premier choix is a discipline of refusal as much as selection. Here is what we look for — and what we set aside.
03
Foie Gras de France: Provenance You Can Trace
French origin is not a label — it is a foundation. On organic husbandry, controlled feeding, and why provenance is the whole point.
04
From Farm to Frozen Case: The Discipline of Traceability
Traceability is what lets a kosher claim survive contact with a global supply chain. Here is how it works, batch by batch.
05
Serving Foie Gras: En Terrine & En Escalope
Two classic preparations for raw duck foie gras, from a cold terrine to a seared escalope — with the timings that matter.
06
The Range: Building a Kosher Duck Menu
Foie gras, pâté, magret and confit leg — a focused duck collection designed to compose an entire kosher service.
Published Monday, Tuesday, Thursday & Friday
A new note — with its own cover — is published here and to the Maison Michaël LinkedIn every Monday, Tuesday, Thursday and Friday.