The Masse family was founded in 1884 by Pierre Achille Masse in South West France, the area of greatest production of foie gras. In 1930 they opened the first Masse boutique in Paris in the Montmartre area. Today the fourth generation, with Fredric Masse, continues the family tradition by producing one of the best foie gras in France. The particular care of the animals, their feeding and a careful work on the cooling times of the liver, create a high quality raw material. Furthermore, the scrupulous craftsmanship and the selection of livers place the Maison Masse among the most accredited suppliers of Parisian starred catering.