The Anne Rozes company is a family business.
It was born in 1970 with Anne and Philippe Rozes. Anne is ai
cookers while Philippe takes care of the marketing of the products throughout the Aiquitaine (South
West of France) covering kilometers a day with his Renault 4 van.
In the first years they essentially produce duck preserves and cooked legumes. Over time, the range of products offered has widened: veal Axoa (typical Basque dish prepared with veal purée, onions,
tomatoes and flavored with red espelette pepper), pâté with espelette pepper, piperade (typical Basque dish prepared with onions, green peppers and tomatoes sautéed and flavored with espelette pepper), black cherry jam, etc.
A growing number of traders, butchers, épiceries
fines, creameries, offer Anne Rozes products and preserves which are becoming more and more successful.
In 1998 their son Franck took over the reins of the company, joined in 2007 by his wife Evelyne. (PHOTO)
In 2005 an agreement was signed with the double-starred chef Christian Parra for the composition of some recipes in the name of Anne Rozes, this opens up the world of catering to the company and strengthens the brand.
Today Franck and Evelyne have been joined by their daughter to ensure the future of the company.
Anne Rozes products are known and appreciated above all in the South West of France.
We have chosen them because they represent the success of a small family business that has made quality its banner.
Franck and Evelyne welcomed us into their boutique, told us their story and presented us with their products made with love and passion.
Their products include duck foie gras and duck confit.
