Marie de Livinhac

For over 30 years, Marie de Livinhac, a freeze-drying specialist, has been showcasing the best of Aveyron's local produce. The story begins in Livinhac-le-Haut, where Marie, an iconic restaurateur in the region, shares the secrets of her Estofinade recipe with the company. In May 1991, the latter developed it with the help of the CRITT of Auch and had it validated by 300 discerning members of the stockfish brotherhood. With its expertise recognized by the most demanding, Marie de Livinhac's team is developing other iconic local recipes such as Aligot, Truffade, Fouace, Flaune... Her expertise and creativity led Marie de Livinhac to develop three distinct ranges: local produce, snacks and outdoor products, which all have freeze-drying in common. Thanks to this process, based on sublimation (cold and under vacuum), food is dehydrated without ever having been altered. This is how the flavors, vitamins, nutrients and proteins are fully preserved. Nestled in the heart of Aveyron, in Decazeville, the Marie de Livinhac team also draws its strength from the local ecosystem with all of its partners and beyond with each of its clients. Thus our vision is to share the best of the t