Our company was founded in 2000 when Claude brought home samples of 25 different olive oils from Provence. We have both traveled extensively around the world and are familiar with great cuisine, but we had never tasted such soft, subtle, and luxurious oils. We then discovered that the oils, with few exceptions, had never been sold in the US, so we decided to do just that.
Our success was instantaneous. Celebrity chefs such as Emeril, Charlie Trotter, and Thomas Keller started using the oils (and still do). Neiman Marcus featured the oils in their Holiday Book, Town & Country, and many other magazines began to speak about the oils in national media.
We once met Julia Child and told her about our olive oils from Provence. She whispered to us that she thought they were "the best."
Under our brand, Les Moulins Dores (The Golden Mills), we began distributing to fine restaurants and select gourmet stores. We then expanded the line to include naturally flavored specialty vinegars, virgin nut oils, and olives all produced by small artisanal producers in France. In our quest for the best, we expanded our horizons to Italy and Spain with the same focus on only the highest quality. We have tasted thousands of products and continue to taste new ones every day.
Last year, we expanded the Les Moulins Dores line again to include Black & White Truffle Butter, and a line of flavored olive oils: Sorrento Lemon, Blood Orange, Truffle Oils, and many others.
Products of this caliber are rarely available to the home cook, so we are very pleased to offer them now. You will find that by using a few very high-quality ingredients, you can prepare delicious dishes in record time. We offer dish preparation suggestions on our labels, as well.
Our customers have the highest standards, and so do we. Each order is carefully checked and wrapped prior to delivery by a well-trained, knowledgeable team.
Bon Appetite!
Les Moulins Dores is the registered trademark of Francvin, Inc.
What Some of our Customers Say About Us
“At Francvin, I find all kinds of amazing products from all over the world. They
have great taste, and they provide me with inspiration for new menu items all
the time.”
David Waltuck, Chef/Owner, Chanterelle/NYC
“Great dishes cannot be made without great products. Francvin's are heads
and shoulders above the rest. Their AOC olive oils are incomparable.“
Chris Wilson, Chef de Cuisine Emeril's Restaurant/New Orleans
“The desire to source some of the finest oils and vinegars that are produced in
Europe is what sets Francvin apart…and the best Perigord truffles I've seen
in years.”
Ian Scollay, Executive Chef, Maidstone Country Club, NY
“Francvin's product list is concise and of the highest quality. I think that the olive oil is the best quality available—especially for the style of cooking that we do here at Mary Elaine's. I have also received my first shipment of spices that were fantastic.”
Brad Thompson, Executive Chef, Mary Elaine's at the Phoenician Resort, Scottsdale
“I first had the great experience of speaking with Francesca de Bardin in the
beginning of 2001. I was seeking the best olive oils I could buy and was
referred to her. I have enjoyed the positive effect of
these products on the creativity of my chefs and cooks. Our job is always
easier when we choose to use the best quality we can get.“
Roger Thomas, Executive Chef, Piatto Nuovo/Akron
“It is the expectation of a chef that his supplier be knowledgeable of the
products that s/he carries. Francesca de Bardin has not only repeatedly
provided me with the information that I have requested, but gone out of her
way to research and explain to me the "how's and why's".
”Francvin has an ever-expanding product line of top-quality products and the
service is impeccable.”
Stephen Jalbert, Chef de Cuisine Ritz Carlton Hotel, Dearborn, MI
“I find the products of Francvin to be of the highest quality and the selection
to be outstanding. I truly appreciate having this fine resource at my disposal.”
Michael Jordan, Executive Chef, Rosemary's Las Vegas
“Francvin's products include extraordinary olive oils that have great depth and
flavor which truly enhances my food.”
Rick Tramonto, Executive Chef/Partner, Tru, Chicago
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