Notre histoire

Une aventure humaine

L’histoire de Beauvallet, c’est avant tout des hommes et des femmes qui ont su perpétuer l’histoire familiale et les traditions autour de la viande. Les savoir-faire et la passion de nos différents métiers constituent le socle de nos valeurs et l’identité des entreprises Beauvallet qui ont la volonté de rester à taille humaine.
Nos  valeurs sont centrées sur la tradition, le goût des bons produits et l’expertise de nos marchés, avec une innovation permanente et un souci constant de la sécurité sanitaire, qui contribuent à la satisfaction des clients et le développement de nos entreprises.

Notre histoire

C’est en 1860 que la famille Beauvallet, implantée près de Pithiviers (45), a donné le coup d’envoi d’une grande aventure familiale : bouchers et négociants de père en fils, l’entreprise s’est spécialisée dans la cheville et le commerce destiné aux boucheries traditionnelles, les collectivités et la restauration commerciale régionale.
En 1971, avec l’ouverture de l’abattoir municipal de Pithiviers, les frères Beauvallet ont ensuite développé un atelier de désossage permettant de diversifier leur clientèle, avec les rayons traditionnels de la grande distribution et la belle restauration commerciale de la région centre et la région parisienne.
Bernard Léguille a racheté l’entreprise aux frères Beauvallet en 1991, et s’est inscrit dans la logique de l’histoire familiale. Au fil des années, selon les opportunités qui se présentaient, notre territoire d’influence et de chalandise s’est élargi pour dépasser nos frontières. Au-delà de la présence géographique accrue, les entreprises Beauvallet ont aussi réalisé un développement de gammes produits de plus en plus élaborés, en phase avec les modes de consommations et évolutions des métiers de bouche.
Aujourd’hui, Charles Léguille dirige les entreprises Beauvallet dans la continuité de son père, avec la même passion qui l’anime.

Haute Boucherie depuis 1860...

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La estrecha relación con nuestros clientes es la prueba evidente de una confianza recíproca.

Une évolution logique, en phase avec les attentes du marchés

2017

Creation of a new workshop for processed products for Beauvallet Restauration in Pithiviers.

 

Opening of Hapi Polska offices in Warsaw in Poland to develop poultry sales: production and sale of poultry cuts, raw and frozen processed products, with secure, controlled supply chains.

2016

ISO 22 000 certification for Beauvallet Pithiviers for all its butchery, preparation and packaging activities for beef, lamb, pork and their offal, fresh and frozen.

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Creation of a workshop for fresh processed products at CV Plainemaison for mass retail and restaurants/catering.

2015

Launch of the “beef aged on the bone workshop” at Beauvallet Restauration, a meat-ageing cellar in Pithiviers

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CV Plainemaison’s Journées Limousines event in Limoges: the specialists in Limousin beef, with our honoured guest Joël Robuchon.

2014

Creation of a new fresh and frozen butchery workshop at Hapi Iberica (Santander) and modernisation of the butchery workshop in Pithiviers

Extension of the mincing workshop at CV Plainemaison and the Journées Limousines event held for the 1st time in Limoges town centre in October.

Launch of “Miam’ys”, a new high-end range of innovative frozen products by Amural Productions: 2-in-1 ready meals: meat + vegetables in one mouthful, for collective catering and snacks.

 

2013

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Systematic discharge testing for E.Coli O157-H7 bacteria for all our minced meat ranges

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ISO 22 000 and Halal certification in December 2013 for Hapi Iberica (Santander, Spain).

Hapi Trading becomes “Hapi France” after strategic reorganisation of the international branch.

 

 

2012

New butchery workshop at Amural Productions: Beauvallet Restauration developed its fresh meat butchery and packaging activities in the east of France to strengthen its presence and proximity with customers throughout the area.

Transfer of Ducasse sales activities to the Floirac site.

2011

Creation of the “SYNER’J” purchasing structure to develop raw material sourcing for all Beauvallet businesses and help develop sales resources and opportunities within our catering businesses.

 

2010

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Launch of a new range of roasts and sautés cooked at low temperature sous-vide by Amural Productions for catering.

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Extension of the CV Plainemaison site and development ranges for supermarkets and catering/restaurants with innovative and high-performance packaging of meat cuts (individual consumer sales unit vacuum-packed in a controlled atmosphere).

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Transfer of veal slaughtering activities from Bucheraud Solivia Associés in Lubersac to the Brive la Gaillarde abattoir.

 

2008

Acquisition of Sogivig which became Beauvallet Floirac, enabling Beauvallet Restauration to sell its cut and minced meat to the catering market in western France.

2007

Acquisition of Solivia in Corrèze, which merged with Bucheraud in Lubersac, to become the veal specialist and develop meat processing activities for Beauvallet Tradition.

2006

 

Integration of Amural Productions in Richwiller, which enabled the group to develop processed products and ready meals with high-performance cooking tools for meat and poultry.

 

 

2005

New arrivals in France and a new subsidiary in Spain:

To extend its presence beyond the borders of Limousin, Beauvallet was joined by Ducasse et Associés in Bordeaux.


Hapi Trading opened its frozen food office in Cholet, joined by Movidis SA, specialising in the wholesale (inter-company trade) of meat, based in Fougères.


The Hapi Iberica subsidiary was created in Spain in Santander, with the integration of an initial production tool (beef boning machine) in the international branch.

 

2004

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Beauvallet created LMC Gourmet responsible for developing new frozen, ready-to-eat and ready-to-use products, in partnership with the selected factories.

 

2003

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Creation of the Hapi Comércio Alimenticios LTDA subsidiary in Brazil to manage South American supplies.

2002

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Acquisition of Bucheraud specialising in veal.

2000

Purchase of SARL Baylet, butchery wholesaler in Limoges.

1998

We strengthened our position on the high-end catering market thanks to the acquisition of BIF (Boucherie de l’Ile de France).
Established in Seine-St Denis, BIF (Boucherie de l’Ile de France) works specifically on the high-end restaurant market.

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In parallel, looking to develop its traditional wholesale activity and strengthen its positions on the market for Limousin breed and high-end labelled meat retail (milk-fed Label Rouge beef and veal, etc.), Beauvallet created the limited company CVM in Limoges.

 

1995

 

Integration of CV Plainemaison: from slaughter to hamburger for the best traceability in the meat industry.
To increase its national coverage, Beauvallet bought CV Plainemaison in Limoges. The company was then mainly present on the market of carcass sales. On this site, we created a butchery workshop and a fresh production chain for minced beef. Today, it is the production site for all Beauvallet minced meat.

 

1994

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International development of Beauvallet businesses: birth of Hapi Trading, a trading company, which was created to develop muscle sales in Europe and South America.

1993

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Development of catering business with the integration of Farjas: The purchase of Farjas, now called Beauvallet-Ambérieu in Ain, meant Beauvallet could offer catering products in the Lyon region, and also in the east and south-east of France.

1991

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Founding of Beauvallet in Pithiviers: the first stone was laid with the purchase of Beauvallet in Pithiviers. Its strategic position ensured the sale of meat products in the Paris area and also in the west and north.