Les Etablissements JC David has been acquired by FrenchFood Agro Invest II to enhance its growth in the premium fish smoking sector.

Target Information

Les Etablissements JC David, established in 1973 by Jean-Claude David, specializes in the premium smoking and curing of fish, including herring, haddock, salmon, cod, and mackerel. The company is renowned for its unique cold smoking technique using oak wood in traditional ovens, known as 'coresses,' which allows for an extensive smoking time of 16 to 24 hours. This artisanal expertise, alongside the exceptional quality of its product range and services, is highly regarded among top chefs and is primarily distributed through fishmonger shops, grocery retail, and the food service sector.

Headquartered in Boulogne-sur-Mer, Les Etablissements JC David employs over 50 staff and generates an annual revenue of €14 million. The company holds prestigious memberships, including the 'Collège Culinaire de France,' and is recognized as an 'Entreprise du Patrimoine Vivant' and 'PME+' for its commitment to corporate social responsibility (CSR). Philippe Fromantin, the company's president, is guiding the capital transition.

Industry Overview

In recent years, the food processing industry in France has seen a steady growth trajectory, driven by rising consumer preferences for high-quality and sustainably sourced food products. This growth trend is particularly evident in the premium sub