The Story

Long time friends and Maitres Cuisinier de France, master chefs, Laurent Manrique and Olivier Dubreuil, have been told throughout the years by their friends and clients, "How we wish you could cook for us at home!” This desire got Laurent and Olivier reminiscing over their roots in the Southwest region of France. The nostalgia of being surrounded by engaging senses, flavors, and local ingredients inspired the chefs to go on a new culinary journey. Laurent and Olivier’s commitment to promoting their artisanal, French traditions in today’s fast-paced, sustainable world, led them to create La Maison Des Chefs…The Chef’s House, a line of ready-made, traditional French meals crafted with the techniques of two master chefs.
Olivier Dubreuil and Laurent Manrique

Our Preservation Techniques

Up until the late 18th century, all food preservation techniques involved salting, smoking, or preserving in alcohol, vinegar or sugar, which altered the flavor and quality of the food. A French inventor, Nicolas Appert, revolutionized food preservation by heating food in airtight glass jars in a method he called “appertisation”. This method allowed the food to maintain its fresh tasting quality and was able to be preserved longer than previous methods. 


Food preservation has come a long way since the 18th century, but appertisation in a glass jar is still the French preferred method. Glass is a natural material that can be recycled an unlimited number of times. It’s resilient, air and water proof, and preserves flavours without affecting taste. Basically, glass is the healthiest packaging material. All these properties, combined with its aesthetic appeal, make it the preferred food packaging for the French.