Today, three farmers in eastern France raise the ducks for 13 weeks. They are raised outdoors, fed grain, and given no antibiotics. The ducks are fattened and slaughtered at the farm in Soultz-les-Bains. Over time, the business has grown. Betty, his wife, joined him. A restaurant specializing in duck and foie gras opened its doors next to the shop. Today, their son Mickaël continues to write the history of the Maison. A new building dedicated to production has been built.
The integration of the HACCP method guarantees optimal food safety and strong traceability, from egg to plate. Today, online sales are growing, and partnerships with all of France and neighboring countries are opening up. The passionate and uncompromising teams are committed to combining the taste of their beloved Alsace with the flavor of duck.
