History and valuesThe Dupérier family; after two hotelkeeper's generations restaurant owner, in 1946, Claude Dupérier begins an activity of trade of games to supply restaurant owners in whole France.
In 1970, a Parisian restaurant owner does not succeed in providing himself in Foie gras and ducks fat, Claude Dupérier will propose it to him as a supplement to the games.
Janine, his wife, resumes then Laurence's recipes, her mother-in-law, cook. And proposes canned recipes from the Landes to the family, then to the friends of the family, then to the friends of friends …
In 1975, the Dupérier et Fils company, the craftsman canner is born.
In 1988, the Dupérier family creates a subsidiary, Label of the Gourmet, for the cut of ducks fat, and its marketing of raw products, managed by the elder son of the sons, Jean-Louis.
Activity and expertiseIt is in Landes, to Souprosse, that the Dupérier family evolves in the service of the gastronomy since 5 generations .
Our speciality; foie gras, steaklet of duck, aiguillette, duck leg fat, as well as every conjoint types: confits; ready-made meal; pâtés; fine entrances .
Our products are guaranteed by various certifications freed by approved bodies which allow us to guarantee a perfect traceability.
Every stage respects a very strict specifications and quality criteria which allow us to obtain certain certifications such as the red label and IGP.