1850

Jean-Saturnin Sarrade founds The Sarrade Trusted Name, Véritables Foies Gras d'Armagnac and Conserves Alimentaires de Luxe, with the unique motto "Qui m'gusto m'aimo"*. (*What I savour, I like)

1891

Léon Sarrade follows the footsteps of his father and takes the family business to a higher level. By focusing all his savoir-faire about Foie Gras, Léon developed the first Foies Gras at a reduced cooking time. Quickly, the reputation of our Foies Gras, went beyond the borders of the South-West and Sarrade became a recognised supplier to several courts of Europe.

1925

When Jean-Eucher succeeded his father as the head of the company, the Serrade Foies Gras adorned almost all of the top restaurants (the Hôtel de Paris in Monte Carlo, The Mère Brazier in Lyon, The Grand Vefour in Paris, to name but a few).

1997

The development of the family business continued under the aegis of Roger Sarrade, the son of Jean-Eucher until 1997 when Sarrade became part of the Maïsadour Cooperative Group, at the heart of the Landes region and even closer to the duck farmers, in order to acquire new skills and ensure the control of its production units.

2007

Sarrade rounds off its gastronomy expertise by taking on another emblematic speciality of the South-West: Bayonne Ham  and other cured specialities. A few years later (2013), Sarrade launched its first range of Smoked Salmon products.

To this day, Sarrade continues the gastronomical tradition of the South-West in order to offer our professional clients in the restaurant and catering sectors quality products that fit in with their daily cuisine.

As such, we have been a member of the Toques Blanches International Club  since 2013.