Jacques Maës was a charcutier traiteur in Berck sur mer (North of France) when he, together with his wife, decided in 1972 to launch a frozen food business in Boulogne-sur-Mer.
Starting with just a few staff and a limited, but high quality range of coquilles and filled pancakes, he was able to draw on his well-developed culinary skills.
In 1982 to accommodate the growing business, the company moved to the Capécure harbour area in Boulogne sur mer. After further waves of modernisation and growth, the business now benefits from state of the art production facilities spread over a site of more than 6000 m2.
All this ensures that today the company is able to offer a wide range of products, while continuously striving to develop new recipes and ideas that match the demand both in France and abroad for a diverse and innovative palette of products.
Determined to continue his strategy for high quality frozen products, the business – now run by his three sons, is committed to maintaining and enriching its original gastronomic savoir faire and to reinforce its continuing commitment to quality production through certification by IFS/BRC since May 2007.