Stéphane and Remi are two French cuisines’ lovers. They decided to bring to Vietnam in Ho Chi Minh the tradition of the Duck “Foie Gras” for Vietnamese food addicts. Stéphane came to Vietnam in 2008 and moved there in 2013. He listened and also learned a lot about Vietnamese culture and their fine cuisine. He perfected himself in the field of Duck Foie Gras and found new recipes with Remi Remi worked for several years in France in different Michelin starred restaurants as a Chef. He spent two years in the restaurant Le Puits St Jacques, two Michelin stars, in the heart of southwest France, the homeland of duck farms and the tradition of Foie Gras. After meeting, they decided to collaborate in Ho Chi Minh, Vietnam, to share this passion with the locals. Our products reflect two cultures that unite for the better. We use original French recipes and made some adaptation to better match the delicate taste of Vietnamese specialties! Our Foie Gras comes from the best supplier in France, and we only work with high-quality products such as Remy Martin Cognac, Vietnamese Pepper, and Captain Morgan Dark Rum. We use slow vacuum cooking technologies (Vacuum) to guarantee a perfect cooking temperature and to ensure the consistency of all our productions.