All Blog Posts
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Grégoire Jouslin, a chef who marries local products and exotic flavours
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Les Chants d’Avril, setting the bistronomic standard in Nantes
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Rungis market is talking about Alain FRANÇOIS!
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High schools Trophy 2015
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Paris Match – Marsh 2015 | The Bistronomi’k restaurant
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The Bistronomi’k, a “local” restaurant
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Stéphane Huet, a chef that relies on authenticity
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Quentin Boeglin, won the Foie Gras Challenge!
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The SIRHA 2015 trade show: our duck recipes on video
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Transmarocaine 2015 is supported by Maison Alain FRANÇOIS
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Rossini of duck breast tournedos with truffle
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Maison Alain FRANÇOIS is next to you to the mountain.
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Floriant Rémont, a chef raised in a culture of fattened duck.
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Foie gras cooked in a cloth
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Maison Alain FRANÇOIS is waiting for you at SIRHA 2015 in Lyon!
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Recipe idea: Tapas with Foie Gras
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“Semaine du Goût” from the 11th to 19th October, 2014
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An interview with Fabrice Augereau: A chef loyal to Maison Alain FRANÇOIS
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Congratulation to our PASSION RAID NANTES – MAG’M team !
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Maison Alain FRANÇOIS is supporting Raid in France
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Maison Alain FRANÇOIS will be at SIAL Paris!
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Vidéo : À la rencontre des producteurs de foie gras
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Foie Gras with sangria, fruit condiment and cucumber tartare
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Cédric Maton on the subject of Duck Foie Gras
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The Maison Alain FRANÇOIS meets French Chef Cédric Maton, based in Thailand
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Charred duck breast, beetroot and lime puree and spring crudités
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Pan-fried Duck Foie Gras with a muesli croquette, lemon-marinated crayfish and iodized sauce
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Duck Foie Gras wrapped by Alain FRANÇOIS
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Maison Alain FRANÇOIS aims for an atomized customer base | Filières Avicoles Magazine – May 2013
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In Nicolas Guiet’s kitchen…
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Nicolas Guiet, the Foie Gras ambassador of Maison Alain FRANÇOIS
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Foie gras preserve, onion compote and autumn shoots, with Daikon radish and lemon grass chestnut juice