In the village of L'Oie, in the heart of the Vendée, in 1936, a young apprentice poultry keeper called Ernest SOULARD decided to start his own company. The first few years were difficult, as he had to be present at all local markets to purchase poultry.

1960-1980 Ducks and nothing else…

His establishment flourished and Ernest made many good decisions. The company took the name Ernest SOULARD and specialised in supplying Barbary ducks. The business grew in size, and a purpose built accredited abattoir was constructed..

1980-2000 from the egg to the plate

The family business continued to grow. To keep ahead of the competition, the directors decided of controlling all aspects of production.

• > The duck farmers became partners in the company.
  
• > In addition to the preparation of entire ducks, the preparation of various duck portions were developed as a new activity.
  
• > The company acquired a hatchery, to ensure the quality of its egg production.
  
• > A feed mill was constructed to prepare 100% vegetable feed for SOULARD ducks.
  
• > The company created several duck farms specialising in the rearing of Mulard Ducks « fattened ducks »
  
• > Ernest SOULARD invested in an unit for the preparation of “foie gras in St Paul en Pareds, in the Vendée and acquired the company « Tradition et Gourmandises » located in la Queue en Brie, in Paris, which specialises in the preparation of semi-preserved foie gras .
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2000-2005 Slogan : Quality

The company integrated the HACCP system (Hazard Analysis Critical Control Point) at each of its production stages. As a result of this “quality policy, Ernest SOULARD SA feeds his ducks with a food 100% vegetable, mineral and vitamin and obtains the certification IFS ( INTERNATIONAL FOOD STANDARD) at the superior level since 2004.
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