1874
Constant MEUNIER
Originally from the Meuse, born in 1874, Constant MEUNIER became a baker at the age of 12. Until his well-deserved retirement, he will raise his children and grandchildren with respect for values and the desire to always do a job well done.
1924
Gaston MEUNIER
Gaston MEUNIER, his son, at the age of 25 opened his first butcher's shop in Dijon, at number 37 rue Berbisey.
Specializing in whole pieces, it will supply many local retailers.
1947
Gastronomic Fair
The MEUNIER butcher, specializing in noble pieces, will exhibit all its know-how and will win the 1er Prize of the famous Lucullus table at the first Dijon Gastronomic Fair in 1947.
1964
André MEUNIER
André MEUNIER, son of Gaston, will succeed him at the age of 25 and will be the precursor of the first low temperature steam cooking.
The first MEUNIER Plates were born.
1982
Jérôme MEUNIER
Jérôme MEUNIER, son of André, and 4th generation, will continue this line by obtaining his butcher's diploma at the age of 14.
The same year, he will be a finalist in the Best Apprentices competition.
1987
West-End Nice Hotel
Jérôme MEUNIER will become, at the age of 20, the youngest chef in France of four-star hotels with more than 100 rooms, managing the kitchens of the West-End Nice **** hotel in Nice.
1999
Pouic-Pouic rotisserie
Located in Dijon, in the historic city center, Jérôme MEUNIER will launch the first chain of French-style rotisserie called Pouic-Pouic, in homage to the famous film by Louis de Funès.
2009
Hugo MEUNIER
Hugo MEUNIER, 5th generation of the family, will imagine with the help of his father Jérôme, a revolutionary concept of catering.
Together, they will launch the Petits Plats innovation.
2012
Equip'Hotel Paris
Hugo MEUNIER will present his innovation at the Equip'Hôtel trade fair in Paris in November 2012.
The first days, more than fifty hotels will equip their establishments with it.
2013
1st Equipped hotel
After 3 years of research and development, and with the help of brothers Bruno and Christophe Massucco, Hugo MEUNIER will install his innovation for the very first time in France.
2013
Best Innovation Award
The same year, MEUNIER's Petits Plats en Chambre innovation will be awarded Best Hotel Innovation in all categories of the year, ahead of European restaurant leaders.
2015
more than 400 hotels installed
2015, more than 400 hotels will be equipped with our innovation.
That same year, the biggest purchasing centers of hotel chains will reference our system in their dedicated catalogs.
2017
Launch of the Tourism Range
In order to meet the growing and pressing demand from the main points of sale located in tourist areas, we officially launched the MEUNIER range in its tourist version.
2018
New structures
Located on the edges of the main highway axes, the MEUNIER group will set up its new logistics and packaging centers as well as its research and development laboratories on a single site of more than 5,000m².
2019
Food Concept Store
In 2019, the MEUNIER family group will celebrate its 145 years of existence.
The dynamism of the last generations will make it possible to celebrate this event by celebrating the conception of the first Food Concept Store.
2020
The health crisis is accelerating our development
Thanks to the use of our innovation with exceptional food safety, our partners can continue to offer a high-end catering offer in the best sanitary conditions.
2021
Increased growth
The new trends to consume at any time, healthy products without additives or preservatives, alone guarantee the strong potential for future development through the world of our innovation.