The Valentine's Day interview
Sabine and Frédéric Masse
Maison Masse has specialised in foie gras production for the last 138 years, which is no mean feat. Behind the name so familiar among the highest-ranking chefs, Sabine and Frédéric Masse, with their sharp minds and generous hearts, make a formidable team.
Sabine and Frédéric Masse
Interview
Often mistakenly perceived as brother and sister, when you meet them, you have to admit that the strength of their partnership is immediately palpable. Sabine and Frédéric Masse have taken up the mantle in a family saga that commenced four generations ago, led by great-grandfather Jean-Pierre Masse. “He was a teacher and set up a truffle business on the side, which in time expanded to foie gras,” explained Frederic. Arguably making this great-grandfather an early-day ‘slasher’ back in 1884. Not bad going.
Click to watch a special ‘no holds barred’ Valentine’s Day interview featuring Sabine and Frédéric Masse.
Today, Maison Masse foie gras is sold across three continents, selected and prepared to meet the needs of the greatest chefs. “Our relationship with chefs and producers alike is based on trust, which is our pride and strength”, affirms Sabine. Devoted purveyors of fine foods, Sabine and Frédéric also showcase small producers through a carefully curated range of caviar, smoked salmon and charcuterie from France, Spain and Italy – and only of the finest quality.
Since 2020, Maison Masse has even launched an online shop selling to the public. Exactly what’s needed for a delicious pre-dinner aperitif!
an overview of the Champagne Nicolas Feuillatte cuvées.
