C'est sans doute le froid de ce mois de février qui m'a donné l'envie de vous proposer pour la première fois ce plat culte de la cuisine savoyarde, réconfortant s'il en...View full product details
Je confis moi-même ces cuisses de canard mulard pendant de longues heures accompagnées de beaucoup d'aromates et herbes fraîches, ce qui fait toute la différence, puis je les fais dorer...View full product details
Quoi de mieux qu'un bon risotto au vin blanc et d'exceptionnels pétoncles de notre partenaire Ferro Poissons et Fruits de Mer sautés dans un beurre safrané ? Un de mes plats...View full product details
Our version of this delicious classic of North Indian cuisine. Organic Quebec chicken marinated for 24 hours in an organic yogurt sauce, grilled, then cooked in a tomato, clarified butter,...View full product details
A week of Franck Maison Gourmande without our delicious fresh pasta would not be fair to all their fans. Here is our famous lasagna in a vegetarian version, obviously including...View full product details
Because you love our stewed meat dishes, so comforting for the fall, and we really wanted to taste again the delicious organic veal from Ferme Saint-Vincent, here is the one...View full product details
I still hear about this extraordinary curry that we gave you for the first time last April. Very different from our usual Thai curries, with less sauce, pineapple - yum!...View full product details
Parce que nous cuisinons aussi mexicain et que nous adorons l'Amérique latine, revoici nos fameuses empanadas de boeuf, maïs, graines de tournesol (si, si !), épices et coriandre fraîche, accompagnées...View full product details
Le retour d'un de nos desserts signature, servi cette semaine en format 10 pouces ou 6 pouces. Ma touche personnelle est de remplacer la traditionnelle graham crust par une pâte sablée...View full product details
After a career of 20 years in Paris, Miami, New York then Montreal, first in fashion as agents of great photographers, then in advertising and finally in music as director of business development, Franck decided in 2020 to finally embark on what has become his first passion: sharing his love of cooking.
Since 2013 already , Franck Maison Gourmande has been offering a growing circle of initiates its foie gras in the towel at the time of the end of year celebrations under the name “Mile-End's foies gras”. With this success growing, for a year now we have decided to make it our life by offering every week fresh, entirely homemade dishes cooked with the best ingredients.
Passionate about cooking from an early age, Franck offers menus inspired by his childhood in France but also from his many travels around the world.
We have been with Franck almost since the start of his adventure. We appreciate the high quality of always fresh ingredients and the incredible variety of menus that are both organic, healthy and always comforting. The value for money is indisputable and unbeatable! The dishes are always delivered on time that he confirms to us the day before. And above all, Franck's cooked meals allow us to spend a lot more time with the family! We love! ❤️
— Cléo Hamet & Alex Buswell
I discovered Franck's service by chance on Facebook in October 2020. Having myself been the chef-owner of a ready-to-eat café, my standards were high! After trying different proposals my choice fell on him, and since then we no longer order elsewhere. The quality of his products, his cooking skills and his immense kindness are the guarantee of his success, Franck Maison gourmande is a must. Spoil yourself! ☺
— Catherine Lejeune
We are a family of 4 with 2 teenagers who are real stomachs on legs. A friend told us about Franck Maison Gourmande and we gave it a try. The success was instant at home. Franck's cuisine is gourmet and inventive. Everything is fresh, full of flavor. Sometimes we re-discover a great classic, where we try a dish from another region of the world. Family and busy people, I warmly recommend the cuisine and service of Franck Maison Gourmande, you will enjoy yourself and lighten the daily logistics a bit!
— Laetitia Sorribes