Henri Lapuyade, Founder

  Parlez - vous Pâté?  Henri, America's first and most renowned charcutier introduced authentic
   French pâtés to the United States in 1960. Beginning with a few recipes from his native France and the
   firm belief that Americans would learn to love fresh pâtés and French-style sausages if they were
   available, Henri created something of a sensation in San Francisco as customers lined up at his small
   shop on Russian Hill. Before long, thousands of Americans were enjoying their first taste of pâté. Henri
   continues traveling the country sampling his products in food shows, gourmet stores and market delis.

What is a Charcuterie? Charcuterie literally is the product of a fancy pork butcher. The charcutier first used his art to preserve meat in the Middle Ages and the art still flourishes in France today. While many charcuterie products contain only pork as their meat base, often the pork is combined with other meats, fowl or game. Modern charcuterie has expanded to include some items with no pork including some vegetable and fish  pâtés. Pâtés are probably the world's most adaptable culinary form and may be served as simply or as elegantly as suits the mood and the occasion.

Although Distributed Nationally, Marcel et Henri pâtés and sausages are still produced under the close supervision of Henri. Described by USA Today as "still the dean of pâté", Henri received a letter from former French President Giscard d'Estaing who enjoyed the pâté at the Élysée Palace. On July 14, 1982 the French government awarded Henri the title "CHEVALIER DE L'ORDRE DU MÉRITE AGRICOLE" for carrying on the great culinary tradition in the United States and on August 1, 1997 he was promoted to "OFFICIER DE L'ORDRE DU MÉRITE AGRICOLE." Marcel et Henri pâtés, described as "ethereal" by Food and Wine magazine, have been enjoyed by many American Presidents.

Officier de
l'Ordre du
 Mérite Agricole