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The Sarrade story is first and foremost one of family and passion for the terroir of the South-West.
Léon Sarrade follows in his father’s footsteps and takes the family business to the next level. Concentrating all his expertise on Foie Gras, Léon developed the first reduced-cooking Foies Gras, which are still part of the Sarrade range. Their reputation soon spread beyond the borders of the South-West, and Sarrade became an approved supplier to several European courts.
Jean-Saturnin Sarrade, a duck breeder in the Gers region of France, founds Maison de Confiance Sarrade in Eauze.
and his inimitable motto: « qui m’gusto m’aïmo ». (*who tastes me loves me)
The development of the family business continued with Roger Sarrade, Jean-Eucher’s son, at the helm until 1997. Sarrade then joined the Maïsadour Cooperative Group, in the heart of the Landes region and close to duck breeders, to ensure total control of its supply chain.
When Jean-Eucher succeeded his father at the head of the company, Foies Gras Sarrade was already gracing the tables of top restaurants (L’Hôtel de Paris in Monte Carlo, La Mère Brazier in Lyon, Le Grand Vefour in Paris, among others).
Since the beginning of 2020, the out-of-home consumption sector has been going through a major crisis, which has given rise to far-reaching changes and upheavals.
Sarrade is reinventing itself to respond to these new needs and to future developments in the foodservice world.
Sarrade remains committed to working alongside distributors and restaurateurs, listening closely to the foodservice market in order to understand and anticipate its changes, with the aim of providing dedicated solutions for foodservice professionals.
Sarrade launches its first range of Smoked Salmon products.