One origin: tradition
It was in 1922 that Mrs Marcelle David -only eleven at the time- worked for a well-known maritime salting company in Boulogne-sur-Mer. She then passed down the secret to a quality smoked fish to her son Jean-Claude: let time do its work. In 2001, Jean-Claude retired and yielded the J.C. DAVID establishments to Hervé Diers. While preserving this ancestral know-how, he propelled his products on the greatest French chefs’ tables. Herring, haddock and salmon are salted and smoked according to the best tradition from Boulogne-sur-Mer at the heart of its famous port.
Cradle of maritime salting, Boulogne-sur-Mer is France’s first fishing port. It alone supplies a fifth of the product of fishing in France. The J.C. DAVID establishments are in the middle of the port area, Capécure, and over 6,000 square metres of workshops shelter the heart of the company –the twenty traditional wood ovens.