From the Loire to the world
The roots of passion
Franck Deville, grandson of a pastry chef who works at the Royal Évian, showed a keen interest in French gastronomy from an early age.
This passion led him to become a chef at the age of 20. Then, at the age of 25, he became the owner of a hotel restaurant (Hostellerie des Voyageurs - Logis de France, in Bonson), having previously worked in Michelin-starred establishments and benefited from the advice of great chefs such as Pierre Gagnaire and Régis Marcon.
A daring and passionate career
À In the image of macaroons, delicacies as beautiful as they are capricious to make, Anne and Franck Deville's career has been marked by strong, bold decisions, which they explain by an overflowing passion and a desire for constant renewal.
Our history
From 2003 to today...
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Purchase of Le Clos Fleuri restaurant
After a career in banking, Anne joined her husband Franck in the restaurant business with the purchase of Le Clos Fleuri gourmet restaurant in Saint-Priest-en-Jarez in 2003.
This restaurant is steeped in the history of the Saint-Etienne region, having belonged to the parents of Michelin-starred chef Pierre Gagnaire, who ran it at the start of his career.
It was in this restaurant that the Deville macaroon adventure began, a few years later. -
The birth of Franck Deville macaroons
It all starts in the basement of Le Clos Fleuri restaurant in Saint-Priest-en-Jarez.
After creating a range of macaroons for a local chocolate maker, Chocolats Weiss, Franck went on to create his own range of macaroons in the form of Annual Collections, with a signature macaron, the foie gras chocolat macaron. This creation gave rise to a whole range of sweet and savoury macaroons.
The Franck Deville brand is born. -
The first recognitions
Franck Deville became a Master Restaurateur in 2010, and his commitment to quality and excellence in traditional catering has been recognized with the only French government-awarded title in this field. The title recognizes the skills and commitment of professionals in this field.
In March 2011, Franck Deville was awarded the Trophée de la Gastronomie à l'International for exporting his macaroons.
Indeed, in parallel with the restaurant business, Franck Deville's macaroons were so successful that Anne began canvassing professionals such as hoteliers, pastry chefs and caterers in France and then abroad, even taking part in SIAL Shanghai. -
A major transformation step
His little delicacies are beginning to be a success not only nationally, but also internationally.
It was then that the Loire couple, after gradually developing their brand and expertise, decided to part ways with Le Clos Fleuri in 2013 to devote themselves fully to the macaroon-making business. Just one year after this decision, the Franck Deville brand went public on November 17, 2014.
Marking an important milestone in the company's development, this IPO has put the company in the international spotlight.
A little over a month later, we moved into a new production workshop in Roche-la-Molière, covering over 2000 m2. -
Global expansion of the Franck Deville brand
This period is marked by an ambitious expansion plan and the goal of doubling sales.
To help finance this plan and the brand's international development, investment fund M Capital Partners acquires 40% of the company's capital.
Franck Deville macaroons, having conquered the taste buds of France, are now present in many countries in Europe, Asia, the Middle East, North America and Australia. -
A revolution in the culinary world
A world first with the development of long-life macaroons, macaroons can be kept for up to a month at between 0°C and +4°C, thanks to the use of a natural seaweed. This breakthrough meets both the challenges of reducing food waste and the expectations of foodservice professionals.
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Opening of the first boutique
In homage to the Le Clos Fleuri restaurant, where Franck Deville macaroons were born, the Le Clos Deville boutique in Saint Etienne presents them in an elegant, refined world in the image of the product.
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Honorary distinction
At a ceremony at Clos Deville, Franck Deville is appointed Chevalier de l'Ordre National du Mérite.
This French distinction is awarded in recognition of significant contributions in fields as diverse as culture, commerce and social services. -
Purchase of shares from M Capital Partners by Anne and Franck Deville
In July 2022, Anne and Franck bought out all the shares held by the M Capital Partners investment fund.
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Looking to the future with passion and excellence, Les macarons Franck Deville are official partners of the Rolls Royce Enthusiasts' Club.
Further recognition for the Franck Deville macaroon brand, which has been selected to feature in the book "Strive for perfection".
This book celebrates 20 years of Rolls-Royce's famous production plant, and showcases the very best in sustainable luxury from around the world. -
Winner of the highest distinction at The Great Taste Award 2024 for our lemon macaroon - 3 stars
The Great Taste competition is one of the most prestigious events, recognized as the most respected food accreditation program for artisans and specialty producers.
Often described as the Oscar of world gastronomy as well as "the epicurean equivalent of the Booker Prize", the black and gold Great Taste logo has become a symbol of trust for consumers, guaranteeing the quality and excellence of a product.
Each product is judged blind by a panel of experts, which means that the judges know neither the brand nor the origin of the product, guaranteeing a totally impartial assessment. Judges include a wide range of food industry professionals, such as Michelin-starred chefs, restaurateurs, food buyers, food critics and specialist journalists.
The Great Taste competition is an exceptional showcase for high-quality food products. Winning an award in this competition, particularly the 3 stars, is a rare and prestigious honor that distinguishes a product as being among the best in the world in its category.