Tins artisans sin 1966, Jean and Robert Danos grew up between the shop of their parents at Trémolat in Dordogne, and the high school of Périgueux. Back from their military service, they decided in family to dedicate themselves to hotel trade during the summer, and to the production of foie gras and prepared dishes in tins during winter. They cultivate together a savoir-faire which converted itself for a passion for both brothers. 1966 marked then the beginning of an activity totally dedicated to tins of foie gras and specialities based on foie gras.
The cannery comanaged by Jean and Robert Danos employ 6 persons.
Their range of tins sums more than 90 references, but Danos brothers point out specialities which made their reputation: the Duck Foie gras in jar (often awarded), the duck confit, the RAMICOU pâté composed with 20% of Foie gras in a tin, Paupiettes of duck breast fillet to reheat, Rillettes pure duck in jar (awarded), Sauces as well as all their range of Pâtés made from duck meat.
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