Coming from a long family tradition in spirits, Anne and Philippe Rozès created the cannery in 1970 in southwest of France.

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In the early years, the small cannery mainly made canned duck and cooked vegetables. Over the years, the range has grown really good family recipe: Cassoulet with duck,
Foie gras, Duck gizzards.

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In 2005, Christian Parra, a two-star chef, became a partner of the cannery, he signed for three of his recipes, including that of black pudding and Pork pate.