Foie Gras Luxe

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Maison Foie Gras Luxe has its roots in post-war Paris where everything has to be recreated

and rebuilt. Guided by this impulse of creation and entrepreneurship, the founder of the house, Raphaël Vigneau turned to a rare, delicate, and very expensive product for the time: foie gras. He made his first terrines in his “Vigneau-Desmarest” shop, established on the Left Bank and through which he has carried on a tradition of butchering from father to son for 3 generations.

But very quickly, he seemed unhappy with his supplies and wanted to control the raw livers he received. He then decided, while continuing to sell charcuterie to wholesale markets, to select his own producers of foie gras in Alsace and Périgord. He thus became one of the main wholesalers of foie gras, at the heart of the Les Halles market. The famous “belly of Paris” evoked by Zola sees the appearance of a foie gras of superior quality under the directives of Mr. Vigneau who distributes it to Parisian professionals.

In 1946, it was with two partners that he decided to open a real point of sale for his foie gras. He rents a few linear meters from Piedtrement, a poultry merchant at the entrance to rue Montmartre. It will take another two years, in 1948, for the current retail shop as you know it to emerge. A larger shop in the back yard, which broadened the range of local products, from raw sauerkraut that arrived in barrels from the Alsace to the divine cured ham from Bayonne. The latest to join the ranks of these exceptional products: Norwegian wild salmon, delicately smoked and still little known to the Parisian public during the Trente Glorieuses.

This is how the Foie Gras Luxe tradition was forged, which has enriched its fine selection year after year. Between refined dishes and local products, always under the aegis of authenticity, the same family and the charm of Old Paris.

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