The most beautiful stories are the lasting ones… Because we take time to enjoy them!
More than 130 years of history allows the Maison Delpeyrat to develop its products in its own workshops, with simple recipes and without preservatives whenever possible.
Indeed, you were not born, but this year was the beginning of a long and beautiful story: Pierre Delpeyrat founded the Maison Delpeyrat in Sarlat, in the Périgord.
The family history continued with Albert Carrier, Pierre Delpeyrat's son-in-law.
Beginning of the company’s strong reputation with the acquisition of brands in the Périgord.
Installation of the headquarters in the Landes.
Louis Dreyfus sold Delpeyrat to the Maïsadour Cooperative Group, owner of the Sarrade company.
Delpeyrat launched its first Superior Smoked Salmon on the market.
Delpeyrat became Maison Delpeyrat and revealed its new brand identity.
Maison Delpeyrat is a company specialized in the elaboration of gourmet products made from fat duck (foie gras, magret, aiguillettes, duck confit, cooked dishes, pâtés), as well as smoked salmon or trout.
The brand selects the most demanding chains in terms of quality and environmental impact, and helps maintain employment in our territories.
Maison Delpeyrat relies on its fat duck chains in the South-West of France or in Vendée, with a complete control of the chain: from the birth of ducklings, to their feed produced in its own sites, from outdoor breeding to fattening.
For its fish, the House Delpeyrat selects fish farmers partners (firstly in France), on the basis of strict specifications, including breeding and feeding conditions.
The products of the Maison Delpeyrat are distributed in small, medium and large supermarkets throughout France.
In 1892, the Delmas family fished wild salmon in the Allier River in Auvergne. It was in Brioude, in the Haute-Loire, in the European salmon capital of this time, that the first Delmas fish fillets were raised.
One century later, in 1990, Pierre Delmas decided to perpetuate the know-how inherited from four generations, by creating the Saint-Ferréol Saumonerie. The first Red Label smoked salmon is signed by “Robert Delmas”.
In 2012, the Maïsadour Cooperative Group created, through its MVVH subsidiary, a new group of fish processing. MVVH acquired the processing sites of Viviers de France, the Saint-Ferréol Saumonerie and a final processing unit located in Normandy.
2015 was the year of Delmas coming back into the shops. Our fish are present in the traditional fish shop and in self-service. Seasonal recipes complete our ranges.
Delmas is a company specialized in processing fresh fish. The brand selects and prepares fish raised in selected aquaculture farms, located near our workshops or at sea, in the South-West of France, the Pyrenees or in Spain. The company has more than 100 employees in France.
Our workshop of Castets (Landes) is IFS (International Featured Standard) certified. There, we mainly prepare trout, salmon or sea bass.
Delmas markets its fillets, cobblestones and fresh fish preparations in the fish department, self-service and in traditional fish shops.
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in Gimont in Gers
a first for foie gras
by the son-in-law of the founders of the Maison an innovative manufacturing process that revolutionizes the industry
In Paris, then fast development in big cities such as Toulouse, Bordeaux, then Lille..
Imported by the United States, green pepper duck pâté receives the award for the best gourmet product across the Atlantic
Comtesse du Barry is one of the 1st gourmet companies to offer its products for sale on e-commerce.
which allows the Maison to perpetuate its know-how and culture of innovation
In particular for retail model
New modern image for the brand
130 employees
50 shops in France
200 international sales outlets
Number 1 of the best e-commerce sites in the “Salty and Sweet Grocery” category (2021 Capital ranking)
170 000 multi-channel customers
Over the years, foie gras, the Maison original specialty, has become one of its most prestigious jewels, thanks in particular to its delicious semi-cooked foie gras recipes and seasonal creations. This dish cooked from goose and duck livers raised in the open in the countryside of the South-West of France has allowed Comtesse du Barry to become the ambassador of contemporary French gastronomy in gourmet grocery store and on the Internet.
Salmon, prepared and smoked in the Brioude workshops, is also available at all points of sale. Handmade, salted with dry salt and patiently smoked in oak wood to exhale its flavors, the Scottish and Norwegian salmons Comtesse du Barry are of rare delicacy. They come alongside with another gem of gastronomy, the 100% French Baeri and Osciètre caviar, as well as a wide range of truffles. So many small jewels of the culinary art perfect for personal consumption or as a gift.
Expert in the cuisine of the French region, it wants to make the food lovers discover all the richness and authenticity of our territory. Thus, other specialties are presented, such as tasty terrines to spread or share, confits and cassoulets, but also chocolates, jams, biscuits, wines, champagnes and spirits, which allow, in all simplicity and conviviality, to live or to offer a gourmet moment Comtesse du Barry.
With Comtesse du Barry, shake your palate!
communication@maisadour.com
+33 5 58 05 84 84
Route de Saint-Sever
40280 Haut-Mauco France
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