A shop looking like a farmhouse
Jean-Marie Bridault takes over from his father-in-law at the head of the establishment.
The House is owned by Marie-Adélaïde Bridault.
The great gourmet critic Grimod de la Reynière is enthusiastic about the house of the widow Bridault in his Almanac des Gourmands.
Alexandre Grimod de la Reynière is the father of gastronomic criticism and the brilliant inventor of the Almanac des Gourmands, the first true culinary guide. In his edition of 1810, he devotes a full page to the young and pretty widow Bridault, whose qualities of grocer he praises as much as the grace and amiability of his person.
He finished this glowing portrait by warmly recommending the establishment to his readers. Under the pen of Grimod, À la Mère de Famille has just entered the gourmet history of Paris.
À la Mère de Famille is a flourishing business, in the heart of a fashionable neighborhood.
Ferdinand Bridault grew up in the shop and learned the trade from his mother, the widow Bridault, whom he replaced when she decided to retire. Together with his wife Joséphine Delafontaine, they make "Maison Bridault-Delafontaine" a fashionable delicatessen, in the heart of a district that has become popular with writers and musicians in the capital.
À la Mère de Famille is turning more and more towards confectionery.
With the democratization of sugar, enabled by the development of beet sugar, confectionery is gaining more and more importance within the House. When Ferdinand Bridault dies, his two daughters entrust the operation to experienced confectioners. They accompany the transformation of the old-fashioned grocery store into a modern confectionery store.
Georges Lecœur acquires À la Mère de Famille, the shop of his dreams
It is this extraordinary character who will give a new impetus to the shop: Georges
Lecœur has the facade renovated, publishes the first advertisements and brochures, has the telephone installed ...
À la Mère de Famille is now ready for the Belle Epoque, which puts Paris in turmoil. The district becomes a must-see place in Paris thanks to the Folies Bergère, whose dancers have loved the Maison's confectioneries for almost 150 years!
The House's products are showcased at the International Culinary Exhibition in Paris
Georges Lecœur does not compromise on the quality of his products. Her home-made jams are famous and are awarded twice at the International Culinary Exhibition in Paris. It will also encourage gourmet innovations and bring exceptional products from around the world: Holland Hopjes, China Tea, Singapore Pineapple, chocolate from the colonial company ...
Georges Lecœur transmits À la Mère de Famille to his apprentice, Régis Dreux
The First World War broke out and Régis Dreux, apprentice and friend of Georges Lecœur, was sent to the front. He survives the trenches and heads the school on his return to Paris. The Dreux family thus watches over the shop and makes its showcases live according to the seasons: chocolate animals at Easter, dried fruit and candied at Christmas, sweets from all regions of France in summer ...
À la Mère de Famille welcomes Suzanne, a 12-year-old girl
Régis Dreux dies in 1931 and the shop returns to his daughter and her husband, the Legrand. Without children, three years later, they welcome their little orphan cousin, Suzanne, to share their know-how and to entrust her with the precious house. Suzanne will not leave the rue du Faubourg Montmartre until 1985, after a life in the service of the shop.
Suzanne and Albert Brethonneau take over the establishment
At the end of the Second World War, the newspaper regains its rights. Suzanne married Albert Bretonneau, who arrived as an apprentice in 1946. They took over the family of Legrand and made the house a temple of gourmet tradition: most of the products sold by Georges Lecœur at the beginning of the century are still close to fifty years later.
A preserved and recognized heritage
Untouched since the end of the 19th century, the shop attracts all gourmets, but also nostalgic and history buffs. She always inspires artists, such as actors in the theaters of the neighborhood, who are faithful to him, or the painter André Renoux, who even devotes a canvas. The same year, the storefront is listed as historical monuments.
Serge Neveu, artisan chocolatier, makes the Maison À la Mère de Famille a reference for chocolate in Paris
The hour of retirement arrived, the Brethonneau choose their successor attentively.
It is about Serge Neveu, fallen also under the authentic charm of the place. He continues the adventure of the establishment by permanently printing his love of chocolate. His creations take place in the windows, alongside the timeless references of the shop.
The succession of Serge Neveu is once again a favorite story.
Etienne Dolfi and his four children, Sophie, Jane, Jonathan and Steve, have been perpetuating the store's tradition since 2000: family work, the constant search for tasty new products and respect for this unique and emotional place.
A historical rapprochement.
The Dolfi family is proud to associate their future with Maison Stohrer and celebrates the union of the oldest pastry shop in Paris (1730) with À la Mère de Famille, the oldest chocolate factory in Paris.
A la Mère de Famille and Stohrer inaugurate their first home in the heart of the 7th district.
The setting of these two historic houses that celebrate gluttony since the eighteenth century is located at 35 rue Cler and concretizes the dream of the family that brought together two years ago the two Parisian institutions. The little shop rue Cler A la Mère de Famille moves a few numbers while the legendary Stohrer pastries cross the Seine for the first time!
At 257, À la Mère de Famille is more alive than ever.
With an online store and new addresses in the four corners of Paris, in the spirit of the historic house of 35, rue du Faubourg Montmartre, A la Mère de Famille is always a gourmet's paradise.
Our chefs bring their know-how and their creativity to the incredible range of delicacies that the House makes in its workshops: chocolate candies, spreads, confectionery, fruit pastes, ice cream, macaroons, cakes ... To produce everything ourselves and to master the process from the beginning to the end is to guarantee the regularity, the taste and the excellence of the products. The House thus selects raw materials, transforms cocoa into chocolate and dried fruits into praline, develops its own recipes and constantly improves quality.