The house — since 1984
Our story
1984 — the beginnings
It all started with a counter in the pavilions of the Rungis International Market, a handful of dairy references and one simple conviction: a good product needs no sales pitch, it needs to be tasted. The first customers were cheesemongers and restaurateurs from nearby — many still order from us today.
The craft
Forty years on, the method hasn’t changed: taste before buying, mature before selling, know each customer’s menu before advising. Wheels bide their time in the cellar, pieces are cut and packed to order, and more than twenty-five specialists follow their customers all year round — often for decades.
“Terroir is chosen by hand, not from a catalogue.”
Today
The range was built order after order: nine families, 5,500 references held in stock across 1,500 m² of refrigerated warehouses, from Corsican cheeses to Modena vinegars. More than 10,000 professionals place their trust in us — and the same exacting standard is now going digital with the Pro Area.
The next chapter is written with your menus: browse the range or tell us about your house.