icone-Traditional cannery Traditional cannery

mère lalie

A historical cannery that keeps on giving

Mère Lalie, a household name in Brittany’s charcuterie industry, established this company, bestowing it with her unrivalled passion. Our story began in 1860, when Eulalie Martin opened the doors of her cured meat butchers in Binic, the first fishing port town in France, in the mid-19th century.

She prepared fresh pâtés and other pork products from her own farm. Known across the region as “Mère Lalie”, her products tickled even the most lavish taste buds in Brittany. It is even believed that the Newfoundland sailors would only set sail for Iceland once they had her delectable terrines on board.

Our teams at the artisanal cannery, Binic Gastronomie, continue to draw on this age-old expertise, passionately preparing terrines, farmhouse pâtés, rillettes and cooked tripe imbued with the flavours of yesteryear.

A pork butcher’s authentic know-how

Founded in a former curing factory, Binic Gastronomie has preserved the values of its founder, as well as the expertise on which it draws to produce its pork products. We produce authentic, traditional recipes for our partners – supermarkets, wholesalers and out-of-home catering establishments – whether for supermarket own-brands or their very own brands.

Our highly creative R&D department works tirelessly on a daily basis to concoct recipes with authentic aromatic aromas, placing them in unique containers, such as fabric containers, Le Parfait glass jars, weck glass jars, etc.

A rare manufacturer specialising in stewed tripe. Binic Gastronomie prepares its tripe the traditional way – Caen-style and Brittany-style – preserving recipes from our culinary heritage.

As our priority is food transparency (clean label), we offer recipes with an adjusted fat content, reduced salt, and no pickling salt, colouring or preservatives.

Mère Lalie paniers garnis
Mère Lalie Binic Gastronomie

Traditional practices are at the heart of everything we do

PRESERVED HERITAGE: Mère Lalie has preserved the original and historical specificities of its recipes (meat fillings, seasoning and production stages) to the delight of charcuterie aficionados.  Our efficient and versatile team uses state-of-the-art technical equipment to meet requests relating to a wide range of orders.

LOCAL: Our cannery priorities all things fresh and local. Our recipes are prepared using fresh ingredients from Brittany-based and French subsidiaries, allowing our customers to fully trace our products. Concerned about animal welfare, we were precursors  in the 1980s to work with label rouge-certified pork and to seek certification for our recipes.

DEMANDING: As experts in sterilisation using glass jars and verrines, safe, neutral, reusable and infinitely recyclable containers, we ensure that our food products are totally safe. Our teams work and train every single day in an environment where quality and high standards prevail.

CSR commitments

Key figures

Chiffre affaire
€ million turnover
recipes registered

Age-old expertise in traditional charcuterie

Mère Lalie’s age-old expertise in traditional charcuterie continues to shrine through in its recipes to the delight of those with lavish taste buds.



Eulalie Martin, born in 1820, married a fisherman and set up her small cured meat butchers in Binic Port in 1860, where she prepared fresh pâtés and other pork products derived from the pigs on her farm. She drew on local curing know-how to preserve freshly caught cod and start her meat preserve business. Her most loyal customers were the fisherman who went to Iceland, who nicknamed her “Mère Lalie”.
The legend was born.



The family story continued. In the early 20th century, his daughter Mélanie, who became Mrs Rossignol, took over the business and set up a factory in 1921 on the banks of the River Ic (22).



In the 1930s, Ange Rossignol, her grandson, turned the family business into one of the treasures of Brittany’s food industry.



Although her equipment was confiscated to help feed the German army in 1944, and despite the fire in 1961 that destroyed part of the manufacturing plant, the company came back stronger, more modern and more innovative.



In 1969, the first glass jars of pâté were sold under the Mère Lalie® brand.



In 1979, her great-grandson set up the production plant in the Beaufeuillage business park in Binic, renaming the company Binic Gastronomie.



The company obtained its first ISO 9002 certification for its meat divisions, followed by the ISO 14001 certification.



The GAD Group took over the company.


The company was bought out by the Le Graët family.

Binic Gastronomie photo

Binic Gastronomie

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