|
|
|
Fabrique Délices - Introduction
|
|
From Saucisson Sec to all natural, pork-free truffle mousse, Fabrique Délices, a traditional French charcuterie company in Hayward, California, has been preparing time-honored classics alongside innovative new products for over 20 years. With an extensive product line that includes blood sausage, duck confit and country pâtés, Fabrique Délices produces over 2,000 pounds a day. "We're still traditional, artisanal," said Sebastien Espinasse, vice president of sales and marketing. "We have some equipment to grind product, but then everything is made by hand." Marc Poinsignon, president, and Antonio Pinheiro, co-owner, vice president and chef, came to California 23 years ago when Sapar, the French company they worked for, bought the San Mateo charcuterie plant. Poinsignon and Pinheiro bought out the company in 1996, retained the name for brand recognition and moved in 2002 to a newly built USDA plant in Hayward, California..
|
Company Background
|
Fabrique Délices broke ground in 1985 in San Mateo as the United States subsidiary of SAPAR, established since 1920 in Meaux, France.
Through the years, SAPAR specialized in what it did best: Pâtés, leading to acclaim all over Europe.
Today, Fauchon in Paris, as well as the finest Gourmet Stores and Chefs all over Europe, are using SAPAR's products. When Jean Claude Augé decided to establish Fabrique Délices in 1985, he was certain to bring a major improvement to the American market.
The two key ideas behind his philosophy were:
- Outstanding and consistent quality
- Unique and eye catching presentations
In order to implement these ideas and take control of the U.S. subsidiary, Marc Poinsignon and Antonio Pinheiro were brought from France to respectfully serve as C.E.O. and Plant Manager.
With over 150 different products among Pâtés, Mousses, Saucisson Sec, Magret, Duck Confit, Rillette, Garlic Sausage, Merguez, Saucisse de Toulouse, Boudin Noir, Boudin Blanc and other Specialty Foods, Fabrique Délices offers the best and most versatile line of charcuterie in the United States.
Through the years, American customers came to realize the poor level of quality of the so-called "French Charcuterie" available. These true "Connoisseurs" have come now to Fabrique Délices and have discovered the meaning of "Genuine and Authentic French Charcuterie", the way it has been done in Europe for centuries.
Fabrique Délices award winning products are available throughout the United States, Puerto Rico, The Virgin Islands as well as Central America, Indonesia and Asia.
In 1996, Marc Poinsignon and Antonio Pinheiro, who both have been with Fabrique Délices since 1985, purchased the company with the goal of becoming the largest producer of fine Patés & Mousses in the United States.
*Proud Supplier of the 1996 Olympic Games in Atlanta*
*Proud Provider of Foie Gras, Patés to the White House*
*Proud Provider of Foie Gras to Air France Concord in 1998 through 2002*
*"Soul Provider" of Foie Gras to his holiness John Paul II in 1999*
|
|
Top of the page
The Management Team
Fabrique Delices Headquarters in Hayward, California
|
|
Marc Poinsignon - Président and Co-owner
marc@fabriquedelices.com
|
|
|
Marc Poinsignon, Président and Co-owner of Fabrique Délices was born in Meaux near Paris, France in 1963. In 1984, he graduated from "L'ecole Hotelière de Paris" where he studied and learned a great deal about hotel & restaurant management as well as traditional cuisine.
He then worked for several 3 stars restaurants in Paris and London. In 1985 after joining Sapar SA,a French "Charcuterie" he moved to San Francisco along with Antonio Pinheiro to manage Fabrique Délices, a subsidiary of Sapar SA. Ten years later, he and Pinheiro purchased Fabrique Délices.
|
|
|
Antonio Pinheiro - Chef Charcutier, Traiteur
and Co-owner
antonio@fabriquedelices.com
|
Antonio Pinheiro, Chef Charcutier-Traiteur and Co-owner of Fabrique Délices was born in Portugal near Lisbonne in 1961. In 1979, he was graduated from "L'école Lenotre" where he studied and learned "l'art de la charcuterie". He then worked for several Artisanal Charcuterie in France. In 1982 after joining Sapar SA, a French "Charcuterie" he moved to San Francisco along with Marc Poinsignon to manage Fabrique Délices, a subsidiary of Sapar SA. Ten years later, he and Poinsignon purchased Fabrique Délices.
|
|
|
Sébastien Espinasse
Vice President Sales and Marketing
sebastien@fabriquedelices.com
|
|
|
Sebastien Espinasse is originally from Brive la Gaillarde, a region in France well-known for its gastronomical talent. His passion is making traditional and authentic French cuisine.
When he came to the San Francisco Bay Area 10 years ago for his studies (MBA), he immediately fell in love with the cosmopolitan ambiance of the city and the opportunities the area afforded him to pursue the culinary arts. After a year-long internship at the San Francisco Marriott Hotel, he continued to take an interest in the products specific to his region in France.
He took the position of Director of Sales and Marketing for Fabrique Délices in 1998.
|
|
|
Patrick Noel - East Coast Sales Manager
fabriquedelices@verizon.net
|
|
|
Patrick Noel was born in Provence, a Mediterranean region of southeastern France. By the age of 12, he was already selling game and game birds to the local restaurants of his hometown, Aix-en-Provence. He came to the United States in 1978 and has been living in the Washington, DC area ever since. After serving as Regional Manager of one of the largest US cheese importer for 10 years, Patrick Noel took on the challenge of developing Fabrique Délices' sales along the East Coast and in the Midwest region. He has been with the company since June 1990.
|
|
|
Florence Glavin - East Coast Sales Representative
fabriquedelices@verizon.net
|
|
|
Florence Glavin is our East Coast Sales Representative, working with Patrick Noel on a territory that covers the eastern half of the U.S. and the Caribbean. Florence arrived in the United States in November 2001 to join Fabrique Délices'. She earned her Masters degree in International Trade at the University of aix-en-Provence, her hometown."By working at Fabrique Délices', I love the opportunity to offer to my customers not only a superb selection of gourmet products, but also the very best service. Their satisfaction is my top priority."
|
Top of the page
Locations
|
Headquarters / Processing plant
|
|
|
|
East Coast Office
|
|
2007 N. Inglewood St
Arlington, VA 22205
Phone : (703) 532-2611
Fax : (703) 536-3814
Contact: Patrick Noel
fabriquedelices@verizon.net
|
Top of the page
|
