List of products by brand JC DAVID
In the heart of the Côte d'Opale, lulled by the sea spray of La Manche, Madame Marcelle David began her career in 1922 in a maritime salting operation in Boulogne-sur-Mer. In this port of Pas-de-Calais, located opposite the English coast, herring is deliciously decked out with the nickname “Poisson Roi”.
For many years, Marcelle David meticulously learned the ancestral techniques surrounding the art of salting and smoking fish and passed them on with passion to her son, Jean-Claude.
A worthy heir to traditional know-how , Jean-Claude David in turn became a saurisseur by launching, in 1973, his own workshop in the port area of Boulogne-sur-Mer. The gestures remain unchanged, the profession intact.
The small team of Mr. David then distills his production of smoked herring to local fishmongers and already to professionals looking for exceptional products, and in particular to the large Parisian breweries who have heard of the products of this saurisserie in permanent search of optimum quality. .
The years pass and the reputation of the JC David Establishments settles in the highest spheres of French Gastronomy. The techniques of the very famous traditional house follow only one watchword: to preserve the taste of yesteryear, the taste of smoked fish that our great-grandparents cherished so much.
A characteristic flavor, provided by respect for the fish and the time it takes to smoke it without drying it, but also by the subtle use, during smoking, of oak wood chips from the surrounding state forests managed sustainably.
To support its economic expansion while maintaining absolute control of their know-how, the JC David Establishments set out in 2005 to find their new home of artisanal production. After two years of rehabilitation, the JC David establishments take possession of the old buildings of the most famous Boulonnaise maritime salting industry, the Gaston Seillier workshops, founded in 1928.
Behind impressive red doors, forty “coresses”, these traditional wood-fired ovens nestled in the bowels of the building, are now tamed by the “Master Smokers” of the JC David Establishments. Every day, all of the profession's traditional trades, such as salters, spinners, ballotineuses or even master smokers, work tirelessly in a millimeter broom.
Now equipped with a workshop commensurate with their ambitions, the JC David Establishments are leading an intense campaign to label their products. Following very rigorous quality certifications and constant attention, they obtained, among other things, in 2011, the state label "Entreprise du Patrimoine Vivant", rewarding the excellence of French know-how, the certification " IFS Food” guaranteeing optimal food safety or the iconic “Label Rouge” for their sweet smoked herring fillets.
https://www.jcdavid.fr
