The J.C. David establishments salt and smoke herring, haddock, salmon and mackerel in real wood-fired ovens, in the pure tradition. Based in Boulogne-sur-Mer, this living heritage company, listed for the excellence of its French know-how, puts "quality first" (red label, msc). Today, this ancestral know-how is the guarantee of a unique and constant quality.
Created in 1973, the JC David establishments have established themselves in the highest spheres of French gastronomy. Their highly reputed techniques, stemming from tradition, have enabled them to benefit from labelling on their products. Alert to current environmental, social and societal issues, the Etablissements J.C. David are voluntarily committed to a sustainable development approach. J.C. David Establishments Etablissements J.C. David make it a point of honour to commit themselves as players in sustainable consumption in the good quality management of their smoked fish production, based on three fundamental pillars: thoughtful purchasing of raw materials, optimised use of raw materials and careful recycling of raw materials.
