Founded in 1946, Maison Monblanc is a traditional butcher’s and delicatessen with two shops, one in Saint Jean d’Illac and the other in Martignas-sur-Jalle.
These two shops, which are still in business today, gave rise to the catering business that Bernard Monblanc launched in the 1990s.
Discover the key dates that have marked the company’s history and shaped our philosophy and reputation.
Commit with high standards, act with conscience 🌍
Corporate Social Responsibility (CSR) is at the heart of Monblanc’s strategy. Aware of current environmental and social issues, we are committed to turning our high standards into a force for a more virtuous future.
Our ambition: to ensure that our services are sustainable, responsible, virtuous and constantly evolving. Reducing our environmental impact, recycling our waste, promoting short supply chains, cultivating lasting relationships with our suppliers and partners… these are just some of the concrete actions that reflect our commitment to acting conscientiously.
Our commitments are based on core values that permeate all of our activities:
Excellence
It is our guiding principle. At every stage, in every detail, we strive to surpass ourselves in order to offer you the very best.
A sense of service
Putting you at the centre. Listening attentively and professionally, and embodying the family heritage deeply rooted in Monblanc’s DNA.
Adaptability and constant self-reflection
To strive for consistent quality, we must evolve with the times, our professions, and your expectations.
People at the heart of everything we do
• With our customers, for a personalised, high-quality relationship.
• With our teams, by valuing skills and synergies.
• With our suppliers, to build lasting trust.
• With community organisations, by supporting causes that are close to our hearts, such as the Foundation or charity events like Les Voiles d’Arcachon.
Our CSR charter formalises this ambition and structures our actions, ensuring that every service we provide combines pleasure, service… and responsibility.
Discover our CSR Policy MONBLANC TRAITEUR
Académie des vins de Bordeaux, AG2R La Mondiale, Allianz, Audi, Baron de Rothschild, Bollinger, Bordeaux Métropole, Bordeaux Métropole Arena, BPACA, Caisse d’Epargne, Chambre des métiers et de l’artisannat, Chambre régionale des commissaires aux comptes, Château Angélus, Château Beychevelle, Château Branaire Ducru, Château Brane Cantenac, Château Haut-Bailly, Château Haut-Brion, Château d’Issan, Château Lagrange, Château Lalande, Château Lascombes, Château Margaux, Château Monlot, Château Montrose, Château Pape Clément, Château Pavie, Château Pédesclaux, Château Pichon, Château Pontet-Canet, Château Quintus, Château Soutard, Château Talbot, Château d’Yquem, Clinique du sport de Mérignac, Commanderie du Bontemps, Compagnie Fiduciaire, Compagnie Médocaine, Congrès et Expositions de Bordeaux, Consulat d’Allemagne, Dassault Aviation, Deloitte, Domofrance, EDF, Eiffage, Ernst & Young, Figaro, Filhet Allard, Groupe Bernard Magrez Luxury Wine Experience, Haras de Malleret, Hennessy, Mairie de Bordeaux, Institut Bergonié, Jouet Club, Musée des Beaux-Arts de Bordeaux, Ordre des experts comptables, Porsche, Renault, Rotary, SCASO, Sud-Ouest, Syndicat des Graves et Pessac Léognan, Severini Pierre & Loisirs, Thales, Union des Grands Crus de Bordeaux, Veuve Clicquot, and many others !
Absolute Event, Banc Public, Bee Bordeaux, Black Lemon, Bordeaux Convention Bureau, Bordeaux Excellence, Bordeaux Executive Travel, Cirrus Production, Côte Ouest, Divine ID, GL Event, Hopscotch, Hello, Human N’Partners, Lever de Rideau, Otrement Event, Sanbao Events, Territoire and Co, The KUB, Tuttiquanti, Un R d’événement, Ysseo Event…
The Acabailles, the APM congress, 100 years of fighter aviation, the national convention of lawyers, the inauguration of the Dassault Falcon 7X, the Exp’hotel trade show, the Cité du Vin patron gala, Bordeaux S.O Good, the Figaro race, Vinexpo, the Fête de la fleur, Jumping International de Bordeaux, 40 years of Afflelou, the Primeurs, The Fork awards dinner…
The Bordeaux submarine base, CAPC, Château de Chambord, Château Giscours, Château Grattequina, Château Larrivet Haut Brion, Château Pape Clément, Château Pavie, Château Smith Haut-Lafitte, Cité de l’Espace (Toulouse), Cité du Vin, Darwin, Hangar 14, Bernard Magrez Cultural Institute, Mollat Bookshop, Bordeaux City Hall, Museum of Fine Arts, Bordeaux National Opera, Palais de Bourse, Bordeaux Convention Centre, Tir au Vol, Château Gassies.
Depending on your preferences, we can establish exclusive partnerships to create menus for your receptions. We have had the honour and privilege of collaborating with a number of Michelin-starred chefs and MOFs (Meilleurs Ouvriers de France):
Yannick Alléno (Ledoyen), Eric Fréchon (Epicure au Bristol),
Michel Guérard (Les Près d’Eugénie), Christian Le Squer (Le Cinq),
Régis Marcon (Régis et Jacques Marcon), Alain Passard (L’Arpège),
Anne-Sophie Pic (Maison Pic), Guy Savoy (Restaurant Guy Savoy), Pierre Gagnaire (Restaurant Pierre Gagnaire), Hélène Darroze (The Connaught, Londres), Michel Troisgros (Le bois sans feuille).
Olivier Bellin (l’Auberge des Glazicks), Daniel Boulud (Daniel, New York),
Jean-André Charial (Oustau de Baumanière),
Jean Coussau (le Relais de la Poste),
Christopher Coutanceau (Relais & Chateaux Christopher Coutanceau),
Alain Dutournier (Le Carré des Feuillants),
Ronan Kervarrec (Hostellerie de Plaisance), Guy Martin (Le Grand Véfour),
Nicolas Masse (La Grand’Vigne), Mathieu Pacaud (Histoires),
Jean-François Piège (Le Grand Restaurant), Michel Portos (Le Malthazar),
Michel Sarran (Restaurant gastronomique Michel Sarran),
Michel Trama (Les Loges de l’Aubergade), Jérôme Schilling (Lalique, Château Lafaurie Peyraguey), Stéphane Carrade (Le Skiff Club).
Stéphane Carrade (Le Skiff Club), Vivien Durand (Le Prince Noir),
Christophe Dupouy (Les Clefs d’Argent), Fabian Feldman (L’Impertinent),
Jean-Marie Gautier (Hôtel du Palais, Biarritz), David Ibarboure (Briketenia),
Nicolas Magie (le Saint-James, Bouliac), Marion Monnier (La Table de Marion),
Jean-Luc Rocha (Le St-James Paris), Benjamin Toursel (Auberge Le Prieuré),
Jean-Pierre Vigato (Apicius), Alexandre Baumard (L’Observatoire du Gabriel), Vincent Arnould (Le Vieux Logis).
François Adamski (Bocuse d’or), David Capy,
Philippe Etchebest (la Table d’hôtes du Quatrième Mur),
Jean-Luc Rocha (Le St-James, Paris), Jérôme Schilling (Lalique, Château Lafaurie Peyraguey).
62 000 cutlery
served per year
700 services
per year
357 000 cocktail parts produced
1 012 deliveries L’Essentiel® Monblanc