Before certification of the process comes control of the origin: certified-organic husbandry, a French corn-based diet, no GMO, no antibiotics — and a paper trail from farm to case.
Foie gras is the flagship, but a working menu needs the whole duck. The range exists so one certification, one supply chain, can carry a complete service.
Quick-freezing at −18 °C is not a compromise — it is how a hand-deveined, premier-choix liver crosses continents without losing what made it premier choix.
A foie gras label is a small document of trust. Here is how to read ours — energy, fat, protein — and what the numbers say about the product itself.
Foie gras, pâté, magret and confit leg — a focused duck collection designed to compose an entire kosher service.
Two classic preparations for raw duck foie gras, from a cold terrine to a seared escalope — with the timings that matter.
Traceability is what lets a kosher claim survive contact with a global supply chain. Here is how it works, batch by batch.
French origin is not a label — it is a foundation. On organic husbandry, controlled feeding, and why provenance is the whole point.
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.
Why kosher certification is a process, not a stamp — and what continuous rabbinical supervision means at Maison Michaël.
A new note — with its own cover — is published here and to the Maison Michaël LinkedIn every Monday, Tuesday, Thursday and Friday.
