In 1903, Maison Randy was founded in Brignais, in the Rhône. Monsieur Randy slaughters his pigs and prepares his sausage to be cooked in the Lyon tradition. It is to his son Louis that he gives up his charcuterie but also all his know-how.
Over the years, the tradition is passed on and the small neighborhood charcuterie grows. It now develops sausages for cooking, head of Lyon and of course the great classics of Lyon charcuterie: ribs, cooked feet and parcels of rind.
Established in the Lyon region
To meet growing demand, the new owners Mr. Challand and Mr. Durand are investing in new, larger and more modern premises.
Maison Randy then took root in Chaponost in the south-west of the Lyon region. They take advantage of this to diversify their activity with the development of puff pastries, salads and catering products.
Randy capitalizes on know-how and traditional techniques acquired over the years to offer quality products.
Today there are around 80 employees, professionals in delicatessen and pastry and connoisseurs of Lyonnais products, who work every day to guarantee optimal quality for our products.
The House offers you a set of quality products reflecting part of Lyon's gastronomic heritage: brioches with real Lyon cooked sausage, cooked sausages, andouillettes or even grattons.
Centenary but dynamic, Maison Randy continues to innovate by offering new flavors each year, such as pistachio aperitif brioche or porcini mushrooms.
https://www.randy.fr/maison-randy
