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Paulette Salvai-Reynaud
Henri Reynaud


A story of passion…

Founded in 1924 by Paulette Reynaud, the Maison Reynaud specializes in the wholesale purchase and distribution of ocean and fresh water products.

Born in Marseille in 1903, Paulette Reynaud worked in the insurance business when she first arrived in Paris . Combining her passion for fish, and in particular the red mullet (a specialty in her hometown) with the lure of the party atmosphere prevalent at that time around the Boulevard Sébastopol, she decided to become a part of the very distinctive world of the Halles, the great central market of Paris .

The atmosphere of the Halles was dominated at that time by the “Forts” of the Paris market, guards who monitored the flow of merchandise and everything that left the market. Nearby café owners rented improvised dressing rooms in their cafés to the Halles workers, adding to the general atmosphere of the area.

At first, Paulette Reynaud came “just to have a look.” She started out as a cashier for 4 months. But in order to prove herself she insisted on working for no pay to prove her true motivation. Then her dream came true and she became a seller. At that time the space allocated to each broker on the market floor depended on the tonnage handled by the broker, the merchandise had no fixed prices and sellers were paid only on commission. Business hours were from 4:00 am to 7:00 am; the fish sales in the Halles were followed by flower sales, meaning many fish market clerks worked in the flower market as well.

In 1958, her son Henri Reynaud began preparing the family business for a promising future that was based on a strong tradition of respect for products and innovation. In 1964, he was joined by Raymond Ferrel, and then in 1970 by the founder’s grandsons, Patrick and Jean-Paul Reynaud. Together, they continued to develop the company by providing constant and effective solutions to the needs of a more diverse clientele which included traditional fishmongers, restaurants, supermarkets and the food-processing industry. Throughout each generation and culinary trend, the company became a group.







 
         
     
   
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