From a young age, Nicolas Vivin was set on exploring the world of fine service and dining. The tradition Vivin family come from the small but renowned town of Roanne in France, famed for the three star Michelin awarded restaurant ‘Maison Troisgros’. It was at Maison Troisgros that Nicolas began as an apprentice cook and where nouvelle cuisine was pioneered. Like many food connoisseurs, Nicolas developed his love for local cuisine from the family gatherings back-dropped by the French Alps. Becoming more fascinated with a career in the fine food industry and service, Nicolas studied at Ecole Hoteliere de Lausanne in Switzerland. Then after began his traineeship at the famed Oriental Hotel in Thailand. From there he returned to work at Montreux Palace in Switzerland and soon after had the opportunity to serve under Chef Paul Bocuse in Lyon, France. Nicolas now skilled hands trained by true artisans, decided to return to Thailand with his foie gras passion to develop his own brand supplying fine groceries. Nicolas started the VIVIN foie gras project cooked to family’s secret recipe but by adding his own original twist. This on top of developing cutting-edge packaging and design were the outstanding qualities. The VIVIN brand has since blossomed, extending to an exciting range, now available at a selection of the fine local restaurants and boutique retailers. Faced with immediate success and demand, VIVIN plans to expand his range with new and innovative flavours using locally produced goods and home inspired recipes. VIVIN raw duck livers are imported from France and cooked locally in Bangkok. The full range of terrine are whole duck foie gras cooked the “mi-cuit” (half-cooked) way, which allows connoisseurs to appreciate the very authentic rich and creamy texture of VIVIN foie gras. VIVIN has plans to collaborate with reputable organizations and extend his brand into new high-end establishments in the very near future.