Butchery is a passion at Boucheries Nivernaises, a tradition that has persisted for two centuries in the Bissonnet family. Our establishment, founded in 1954 by Monique and Jean, has evolved from a small family butcher shop into a leading high-end meat business.
Every morning, before dawn, the procession of delivery vans that set out to adorn tables in Paris, the Île-de-France, and beyond, marks the ongoing story of a passion that continues to be written.
Butchery is a passion at Boucheries Nivernaises, a tradition that has persisted for two centuries in the Bissonnet family. Our establishment, founded in 1954 by Monique and Jean, has evolved from a small family butcher shop into a leading high-end meat business.
Every morning, before dawn, the procession of delivery vans that set out to adorn tables in Paris, the Île-de-France, and beyond, marks the ongoing story of a passion that continues to be written.
The origin of the name dates back to the end of July 1947 when our great-grandparents, Alice and Bernard Milan, acquired a 64-hectare farm in Le Veurdre, just a few kilometers from Sancerre, the capital of the Charolais and Nivernais cattle breed. These lush pastures, perched on a slope with stunning landscapes, where the Allier River flows below, represent pure happiness for a family of butchers.
The rest, “comes naturally”: It was evident that when Monique and Jean left Suresnes and arrived at 99 Rue du Faubourg Saint-Honoré in 1959, just 22 addresses away from the presidential palace, they changed the name from “Boucheries Bissonnet” to “Boucheries Nivernaises.”
The origin of the name dates back to the end of July 1947 when our great-grandparents, Alice and Bernard Milan, acquired a 64-hectare farm in Le Veurdre, just a few kilometers from Sancerre, the capital of the Charolais and Nivernais cattle breed. These lush pastures, perched on a slope with stunning landscapes, where the Allier River flows below, represent pure happiness for a family of butchers.
The rest, “comes naturally”: It was evident that when Monique and Jean left Suresnes and arrived at 99 Rue du Faubourg Saint-Honoré in 1959, just 22 addresses away from the presidential palace, they changed the name from “Boucheries Bissonnet” to “Boucheries Nivernaises.”
Jean and his wife Monique, originally from Loiret, established their first butcher's shop in Suresnes in 1954. They later relocated to rue du Faubourg Saint-Honoré in Paris, where they became suppliers to the esteemed Elysée Palace. General de Gaulle, who personally funded his orders, played a significant role in enhancing the reputation of their business.
In 1959, Jean purchased a toy shop and a flower shop at 99, rue du Faubourg Saint-Honoré. This location's proximity to major Parisian establishments allowed the House to cater to both the grand tables of nearby establishments and local residents. The House became a supplier for the most prestigious tables in the area.
The Parly II adventure.
For the first time, a traditional butcher opens a butcher’s shop in a shopping centre, at Parly 2. While serving major hotels and restaurants, Jean wants to keep direct and beneficial contact with the consumers of his products. This desire to address both professionals and demanding individuals will never be questioned in the group.
Bernard Bissonnet joins his father reproducing the old tradition of the Bissonnet family, butchers since the Second Empire, Bernard, Jean’s son, took over from his father and enabled the Boucheries Nivernaises, through his efforts, to gradually become one of the leaders in luxury meat in France.
In 1997, Boucheries Nivernaises established their operations at Rungis MIN. This strategic location was chosen to enhance their product sourcing and enable the selection of premium meats for their customers.
In 2015, the Atelier des Boucheries Nivernaises opened in L’Haÿ-les-Roses. This 800 m2 facility, equipped with an equal area of refrigeration, is strategically located near the Rungis MIN. It enables us to cater to the hotel and catering industry both domestically and internationally, thereby expanding our brand's influence.
Jean Baptiste has joined the family venture. The Butcheries are committed to addressing the significant challenges of the 21st-century meat sector. This includes respecting animal welfare, considering the environmental impact of businesses, and promoting equal opportunities within the group. The Boucheries Nivernaises will consistently be a source of positive and ethical innovation.
Looking towards the future, Jean-Baptiste is committed to maintaining the expertise and quality that have established the reputation of Boucheries Nivernaises. To achieve this, he plans to strengthen relationships with producers and breeders, and intensify international expansion efforts. This will ensure that the quality of French products and meats are accessible to a larger audience.
Jean and his wife Monique, originally from Loiret, established their first butcher’s shop in Suresnes in 1954. They later relocated to rue du Faubourg Saint-Honoré in Paris, where they became suppliers to the esteemed Elysée Palace. General de Gaulle, who personally funded his orders, played a significant role in enhancing the reputation of their business.
In 1959, Jean purchased a toy shop and a flower shop at 99, rue du Faubourg Saint-Honoré. This location’s proximity to major Parisian establishments allowed the House to cater to both the grand tables of nearby establishments and local residents. The House became a supplier for the most prestigious tables in the area.
The Parly II adventure.
For the first time, a traditional butcher opens a butcher’s shop in a shopping centre, at Parly 2. While serving major hotels and restaurants, Jean wants to keep direct and beneficial contact with the consumers of his products. This desire to address both professionals and demanding individuals will never be questioned in the group.
Bernard Bissonnet joins his father reproducing the old tradition of the Bissonnet family, butchers since the Second Empire, Bernard, Jean’s son, took over from his father and enabled the Boucheries Nivernaises, through his efforts, to gradually become one of the leaders in luxury meat in France.
In 1997, Boucheries Nivernaises established their operations at Rungis MIN. This strategic location was chosen to enhance their product sourcing and enable the selection of premium meats for their customers.
In 2015, the Atelier des Boucheries Nivernaises opened in L’Haÿ-les-Roses. This 800 m2 facility, equipped with an equal area of refrigeration, is strategically located near the Rungis MIN. It enables us to cater to the hotel and catering industry both domestically and internationally, thereby expanding our brand’s influence.
Jean Baptiste has joined the family venture. The Butcheries are committed to addressing the significant challenges of the 21st-century meat sector. This includes respecting animal welfare, considering the environmental impact of businesses, and promoting equal opportunities within the group. The Boucheries Nivernaises will consistently be a source of positive and ethical innovation.
Looking towards the future, Jean-Baptiste is committed to maintaining the expertise and quality that have established the reputation of Boucheries Nivernaises. To achieve this, he plans to strengthen relationships with producers and breeders, and intensify international expansion efforts. This will ensure that the quality of French products and meats are accessible to a larger audience.
The Bissonnet family has been serving the presidency of the Republic for over half a century. It is an honour to be in the service of the Élysée and, at the same time, to promote the art of traditional French butchery and the exceptional products from our regions.
For those who hope to obtain…
The red carpet was rolled out that evening in the courtyard of the private mansion of the Museum of Hunting and Nature in Paris to celebrate an exceptional man: Jean Bissonnet. He was a skilled butcher who arrived in the capital with nothing toto his name at the age of 17 in 1946…
Photos: Grégoire Kalt
The Bissonnet family has been serving the presidency of the Republic for over half a century. It is an honour to be in the service of the Élysée and, at the same time, to promote the art of traditional French butchery and the exceptional products from our regions.
For those who hope to obtain anecdotes from the Élysée’s butcher about the culinary preferences of our presidents, know that it is a mission impossible; “professional discretion” demands it!
Therefore, we will know nothing about the gastronomic tastes of our presidents.
“I will not disclose anything” – that’s what “Je larleraipem lapuche” means in Louchébem, the argot of butchers, explains Jean-Baptiste Bissonnet, the CEO of Boucheries Nivernaises, a well-known and respected establishment among meat enthusiasts, located just a few steps from the presidential palace.
