New from Fabrique D�lices --
Black Winter Truffle Butter
White Truffle Butter

�I grew up in France and I find these products as delicious as anything I could eat at home.�
-- A satisfied Fabrique D�lices customer

Fabrique D�lices� award-winning p�t�s have been served at the White House, to VIPs at the 1996 and 2002 Olympic Games, on board the Concorde and to his Holiness John Paul II. What references!

�When I arrived in the USA, the hardest thing to find was authentic charcuterie. When I discovered Fabrique D�lices, I felt relieved. Their taste took me back to my Grandmother�s farm in the southwest of France, where I enjoyed her wonderful cooking!�
-- P. Bressolier, Executive Chef, Pot au Feu Restaurant, Menlo Park, CA
  Fabrique D�lices

Listening to S�bastien Espinasse�s voice immediately roots Fabrique D�lices in France, and indeed the company was founded in 1985 by a team of master French charcutiers. The mission of President Marc Poinsignon, Chef Antonio Pinheiro and Espinasse is to respect the recipes and traditions of French artisanal charcuterie.

�Our products are handmade in small batches by a master French chef. The tastes, texture and appearance come from a traditional recipe, using the methods that artisans have used for centuries,� explains Espinasse.

The mouth-watering Fabrique D�lices line includes time-honored French classics as well as innovative new products. The names even sound romantic: Galantine, Saucisse de Toulouse, Rillettes, Duck Confit, and of course p�t�s and many more. Recently added is a line of all-natural P�t�s, Mousses & Rillettes made with free-range chicken, duck, goose, pork, lamb, beef and rabbit, using no preservatives, no coloring or nitrates.

Fabrique D�lices selects a limited number of all-natural meat suppliers who meet its high standard of quality. The animals are raised on farms that practice sustainable agriculture using pure natural feeds and are free of antibiotics and hormones.

Chef Pinheiro grew up in Portugal and made sausages, p�t�s, and hams with his family for their own table. As a young man he apprenticed at the most prestigious charcuterie in Paris, the famous Fauchon. Of course in France, learning charcuterie is serious business, so this was just the start of his training. Then began a three-year work internship at Le Notre culinary school in Plaisir, France, where he had the opportunity to study with Guy Aubert, renowned teacher and food columnist.

�The way you do it � that�s what counts,� Pinheiro explains. �The ingredients are very simple, but very fragile. It�s like having a beautiful flower. If you don�t know how to take care of it, it will die.�

Success has brought growth to Fabrique D�lices, but �We�re still traditional, artisanal,� Espinasse says proudly. �We have some equipment to grind and mix product, and then everything else is done by hand.�

Chef Pinheiro sums it up. �We want our customers to taste the best food they�ve ever had, every time they try us. That is the most important thing.�
To contact
Fabrique D�lices

Visit our Website
Contact: Sebastien Espinasse
Email us
Phone: 510-441-9500
Fax: 510-441-9700
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