The adventure begins in 1979 with the traditional and gastronomical preparation from Foie gras, typical of Gascogne.

For 20 years, Réjane and Jean-Michel Falières have developed ready-cooked meals.

The adventure began in 1979 with the traditional and gastronomical typical Foie gras from Gascogne.
During their free time, fond of space and adventures, Réjane and Jean-Michel Falières went caving, canyoning, trekking.

So they thought about food solutions suited to these activities.
In 1992 they create a unit of freeze-drying.
They test the recipes of freeze-dried meals during their hikes.

Since then, they have thus created a range of cooked meals suited to leisure times as well as extreme conditions and emergencies.

This passion now guarantees a complete answer expected from adventurers.