LUCIEN DORIATH
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- Since 1987
Maison Doriath: a story of family and land. Lucien Doriath began the adventure in 1987, by creating the first 100% Alsatian breeding sector. He chose to work with Barbary duck because of the organoleptic quality of its meat. Concerned about animal welfare, ecology and in love with his native land, he favors a short, sustainable and responsible circuit. Today, there are 3 breeders in the Grand Est who watch over the ducks for 13 weeks. They grow up outdoors, fed on cereals and without antibiotic treatment. Fattening and slaughtering take place at the estate in Soultz-les-Bains. Over time, the company grew. Betty, his wife, joins him. A restaurant specializing in duck and foie gras opens its doors, attached to the store. Today, it is their son Mickaël who continues to write the history of the House. A new building dedicated to production is being built. The integration of the HACCP method guarantees optimal food safety and strong traceability, from egg to plate. Today, online sales are growing, and partnerships are opening up with all of France and neighboring countries. The teams, passionate and uncompromising, put their heart into combining the taste of their beloved Alsace with that of duck. Today, recipes adapted to each season, in addition to the classic and essential raw duck breasts, smoked duck breasts and liver mousse are offered: baeckeofe, dried duck breast and preserved gizzards for spring; marinated meats and grills for summer; preserved thighs, smoked thigh and sauerkraut for autumn; roast with orange and pies for winter. Let’s not forget this much-loved moment: the aperitif, with sausage, rillettes or even pâté en croute. Finally, let yourself be tempted by the different varieties of foie gras for Christmas!
