{"id":1137,"date":"2018-10-26T12:58:23","date_gmt":"2018-10-26T12:58:23","guid":{"rendered":"http:\/\/dolcino.mikado-themes.com\/?page_id=1137"},"modified":"2024-11-19T17:49:31","modified_gmt":"2024-11-19T16:49:31","slug":"our-history","status":"publish","type":"page","link":"https:\/\/www.franckdeville.fr\/en\/our-home\/our-history\/","title":{"rendered":"Our history"},"content":{"rendered":"
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\n\t\t\t\tFrom the Loire to the world\t\t\t<\/h4>\n\t\t
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The roots of passion<\/strong><\/p>\n

\n\n\tF<\/span>ranck Deville, grandson of a pastry chef who works at the Royal \u00c9vian, showed a keen interest in French gastronomy from an early age.<\/p>\n

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 R\u00e9gis Marcon.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

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A daring and passionate career<\/strong><\/p>\n

\n\n\t\u00c0<\/span> 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.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

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Our history <\/p>\n \t\t\t\t\t

\n\t\t\t\tFrom 2003 to today...\t\t\t<\/h4>\n\t\t
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    \n\t\t\t\tPurchase of Le Clos Fleuri restaurant\t\t\t<\/h4>\n\t\t \t\t\t\t\t

    \n\t\t\t\tAfter 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.
    \nThis 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.
    \nIt was in this restaurant that the Deville macaroon adventure began, a few years later.\t\t\t<\/p>\n\t\t\t<\/div>\n<\/div>\t\t<\/div>\n\t<\/div>\n<\/li>

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    \n\t\t\t\tThe birth of Franck Deville macaroons\t\t\t<\/h4>\n\t\t \t\t\t\t\t

    \n\t\t\t\tIt all starts in the basement of Le Clos Fleuri restaurant in Saint-Priest-en-Jarez.
    \nAfter 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.
    \nThe Franck Deville brand is born.\t\t\t<\/p>\n\t\t\t<\/div>\n<\/div>\t\t<\/div>\n\t<\/div>\n<\/li>

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    \n\t\t\t\tThe first recognitions\t\t\t<\/h4>\n\t\t \t\t\t\t\t

    \n\t\t\t\tFranck 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.
    \nIn March 2011, Franck Deville was awarded the Troph\u00e9e de la Gastronomie \u00e0 l'International for exporting his macaroons.
    \nIndeed, 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.\t\t\t<\/p>\n\t\t\t<\/div>\n<\/div>\t\t<\/div>\n\t<\/div>\n<\/li>

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    \n\t\t\t\tA major transformation step\t\t\t<\/h4>\n\t\t \t\t\t\t\t

    \n\t\t\t\tHis little delicacies are beginning to be a success not only nationally, but also internationally.
    \nIt 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.\nJust one year after this decision, the Franck Deville brand went public on November 17, 2014.
    \nMarking an important milestone in the company's development, this IPO has put the company in the international spotlight.
    \nA little over a month later, we moved into a new production workshop in Roche-la-Moli\u00e8re, covering over 2000 m2.\t\t\t<\/p>\n\t\t\t<\/div>\n<\/div>\t\t<\/div>\n\t<\/div>\n<\/li>

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    \n\t\t\t\tGlobal expansion of the Franck Deville brand\t\t\t<\/h4>\n\t\t \t\t\t\t\t

    \n\t\t\t\tThis period is marked by an ambitious expansion plan and the goal of doubling sales.
    \nTo help finance this plan and the brand's international development, investment fund M Capital Partners acquires 40% of the company's capital.
    \nFranck 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.\t\t\t<\/p>\n\t\t\t<\/div>\n<\/div>\t\t<\/div>\n\t<\/div>\n<\/li>

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    \n\t\t\t\tA revolution in the culinary world\t\t\t<\/h4>\n\t\t \t\t\t\t\t

    \n\t\t\t\tA world first with the development of long-life macaroons, macaroons can be kept for up to a month at between 0\u00b0C and +4\u00b0C, thanks to the use of a natural seaweed. This breakthrough meets both the challenges of reducing food waste and the expectations of foodservice professionals.\t\t\t<\/p>\n\t\t\t<\/div>\n<\/div>\t\t<\/div>\n\t<\/div>\n<\/li>

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    \n\t\t\t\tOpening of the first boutique\t\t\t<\/h4>\n\t\t \t\t\t\t\t

    \n\t\t\t\tIn 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.\t\t\t<\/p>\n\t\t\t<\/div>\n<\/div>\t\t<\/div>\n\t<\/div>\n<\/li>

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    \n\t\t\t\tHonorary distinction\t\t\t<\/h4>\n\t\t \t\t\t\t\t

    \n\t\t\t\tAt a ceremony at Clos Deville, Franck Deville is appointed Chevalier de l'Ordre National du M\u00e9rite.
    \nThis French distinction is awarded in recognition of significant contributions in fields as diverse as culture, commerce and social services.\t\t\t<\/p>\n\t\t\t<\/div>\n<\/div>\t\t<\/div>\n\t<\/div>\n<\/li>

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    \n\t\t\t\tPurchase of shares from M Capital Partners by Anne and Franck Deville\t\t\t<\/h4>\n\t\t \t\t\t\t\t

    \n\t\t\t\tIn July 2022, Anne and Franck bought out all the shares held by the M Capital Partners investment fund.\t\t\t<\/p>\n\t\t\t<\/div>\n<\/div>\t\t<\/div>\n\t<\/div>\n<\/li>

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    \n\t\t\t\tLooking to the future with passion and excellence, Les macarons Franck Deville are official partners of the Rolls Royce Enthusiasts' Club.\t\t\t<\/h4>\n\t\t \t\t\t\t\t

    \n\t\t\t\tFurther recognition for the Franck Deville macaroon brand, which has been selected to feature in the book \"Strive for perfection\".
    \nThis book celebrates 20 years of Rolls-Royce's famous production plant, and showcases the very best in sustainable luxury from around the world.\t\t\t<\/p>\n\t\t\t<\/div>\n<\/div>\t\t<\/div>\n\t<\/div>\n<\/li>

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    \n\t\t\t\tWinner of the highest distinction at The Great Taste Award 2024 for our lemon macaroon - 3 stars\t\t\t<\/h4>\n\t\t \t\t\t\t\t

    \n\t\t\t\tThe Great Taste competition is one of the most prestigious events, recognized as the most respected food accreditation program for artisans and specialty producers.
    \nOften 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.
    \nEach 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.
    \nThe 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.\t\t\t<\/p>\n\t\t\t<\/div>\n<\/div>

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    Comments from the jury:<\/p>\n

    \"3 3 stars<\/p>\n

    This macaron is exactly what you'd expect from a macaron. Lightly baked lemon color. Attractive and irregular. Generous proportion of filling. Soft center. Plenty of almond flavor to balance the specific lemon zest flavor of the filling. Excellent balance between lemon zest, macaron sweetness and light almond. We're seriously impressed.<\/p>\n

    Lovely macaroons, generously filled with buttercream. We loved the lemon flavor and thought it cut the cream perfectly. The shell was wonderfully crunchy and complemented the deliciously soft center.<\/p>\n

    Classic macarons, very well made, with a wonderful lemon aroma. This macaron has been prepared with great skill - the texture is first-class and the flavor is rich with lemon.<\/p>\n<\/div>\n\t\t<\/div><\/div>\t\t<\/div>\n\t<\/div>\n<\/li> <\/ol>\n <\/div>\n\t

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    1. \n\t\t\t\t\t\t\t2003<\/a>\n\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t
    2. \n\t\t\t\t\t\t\t2007<\/a>\n\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t
    3. \n\t\t\t\t\t\t\t2010<\/a>\n\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t
    4. \n\t\t\t\t\t\t\t2013<\/a>\n\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t
    5. \n\t\t\t\t\t\t\t2016<\/a>\n\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t
    6. \n\t\t\t\t\t\t\t2019<\/a>\n\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t
    7. \n\t\t\t\t\t\t\t2020<\/a>\n\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t
    8. \n\t\t\t\t\t\t\t2021<\/a>\n\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t
    9. \n\t\t\t\t\t\t\t2022<\/a>\n\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t
    10. \n\t\t\t\t\t\t\t2023<\/a>\n\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t
    11. \n\t\t\t\t\t\t\t2024<\/a>\n\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<\/ol>\n\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\t