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His toryThe company was founded in 1978 by Louis Semat,Gérard his son took over in 1997.A new factory, replying to the european qualitystandard CEE N° FR 11.076.007 CE was build in1996. Its extension, two years later, will allow toproduce more: 20.000 tins/day and 4.500 tons/year,with 20 people working in 2 shifts of 8 hours per day.ln 2000, we have opened the factory shopand we participate for the first time at the Fêtedu Cassoulet.The following year, we create our internet site,www.audary.com and we launch our fresh rangeof cassoulet in terrines.The know-how and our up to date productionequipment allows us in 2002 to obtain thecertification IGP ( Indication GéographiqueProtégée/Protected Geographic Indication)Sud Ouest (South West)ln 2003, we obtain the national label "DestinationEntreprise", given out by the Ministry of Tourism.A new range of doypacks is being created in 2004,a real innovation respecting the environment.ln 2006, the company acquires the IFS certificationsuperior level.However in 2007 the factory is destroyed bya fire.The reconstruction will take place and we rebuilda new factory on the existing site in 2008.A new look and new products are put in place in2013.

Our assets, our know-how-tArtisanal factory based in Castelnaudary

in the South West of France-tA majority of products guaranteed without

additives and colorings-t We respect the recipes that we get from

our local chefs-t We have regular check ups of our products

by external laboratories-t We have a critical control point system

thanks to our HACCP procedure-t A developed computer system: EDI-Intranet-t We have a space dedicated to our professional

buyers on our site www.audary.com-t We produce under IGP - South West label

-t A have a site with an IFS Superior quality level

-t The quality of our rawmateria/sWe carefully select our raw materials.We try to choose Southwest Frenchmeat producers. We use contractualspecifications and we regularly checkour suppliers by systematic controlsof raw materials upon receipt.

-t Tradition and know-howThe entire staff is involved in the qualityprocess and the respect of the authenticrecipes. Our prepared dishes are preparedmanually and packed according to aknowledge passed on from generation togeneration.

-t Permanent quality contro/sDaily controls are made during theproduction process as weil as on ailour finished products ( sanitary andgustative quality) in our internailaboratory.Our premises, our material and ourmethods are regularly checked byindependent external bodies. On oursite we follow the IFS procedures.

-t A complete traceabilityWe have an upstream and downstreamtraceability. We have a positive approvalsystem of raw materials and finishedproducts thanks to our fully computerizedtraceability system.

-t Environmental protectionWe put a lot of effort into the protectionof natural resources. We try to minimizethe production of waste water and tominimize water consumption. We recycleail our materials.

-t We appreciate your opinionTo constantly satisfy you, we do not useraw materials with GMO's .(GENETICALL yMODIFIED ORGANISM) or materialsthat are ionized according to thelegislation. Furthermore, considering theincreasing number of persons concernedby food allergies, we try hard to limit thepresence of allergens in our products.

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The real cassouletof CastelnaudaryCooked to a very old family recipe, ourcassoulet is prepared for your pleasureusing rigorously selected ingredients:Creamy white kidney beans, authentic"pure pork" Toulouse sausages, flavourfulpreserved duck, liver or pork meats anda cooked gravy whose secret we jealouslyguard, as you would expect.

The jewel of Castelnaudary ...Cassoulet is the classic of our range.With family or amongst friends, discoverthe real taste of an authentic dish, cookedaccording to the popular tradition ofCastelnaudary.

.The legendCassoulet came into being dl/ring a siege inwhich the Chauriens (the inhabitants ofCastelnaudary) were medieval martyrs.Faced with the shortage of supplies, theycollected and cooked up the food they had left,and thefamous cassoulet ofCastelnaudarywas born.Il

A Iittle history ...Two centuries before the birth of Christ, the Romansbegan preserving their duck meat covered in hotfatin earthenware jars. This method of preservation

continues to this day.

The Confits

Flavourful confitsAcross the South West, the tradition of confit isactually the result of a duck meat preservationtechnique. Cooked to an ancient and tried andtested recipe, our confit is first salted andthen cooked slowly in its own fat just as itused to be, thus retaining its full flavour andtenderness. A high quality range of "confits".

Delicious specialitiesCette gamme est le symbole de la hautegastronomie du Sud de la France. Desspécialités riches et chaleureuses issues dela cuisine de terroir, familiale et conviviale,transmises de générations en générations. Lechef d'Audary prépare, pour votre plaisir, cesplats cuisinés dans le pur respect des recettesrégionales.

Hampers

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Exclusively personalised orstandard for your celebrations!

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From pleasure ...Audary invites you to relish the delightsof its delicious and aromatic duck foiesgras. The best selection, "totally natural"cooking and constant vigilance allow usto offer you the very finest foies gras.Like good wine, jarred foie gras improveswith time. Only the very best will be usedto make "Whole duck foie gras".

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0iiliiffjJ'Pâté

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... to traditionGastronomie tradition in the South Westalso offers pâtés and shank-end hams,still cooked according to traditional recipes.With family or friends, some good bread,a little wine ... Bon appétit!

More practical, more qua lity andsome more of economy

Jeterdansunco~nteneurà déchets

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=CONSERVATION

AVANT OUVERTURECONSERVATION

APRÈS OUVERTURE

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Tradition in the serviceof cateringThe essential, finest recipes selectedby Audary, from the rich culinarytradition of the South West, cassoulet,confits, gizzard confit. ..

Catering

Ali our catering products are of consistentlyhigh quality and benefit from our know-how,the best ingredients and a very strict approachto food safety control and hygiene.

This range meets the needs of restaurantand collective catering professionals whoare looking for a good quality/price ratio.

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