In 1920 SAPAR is established in Meaux, France. Through the years, SAPAR specialized in what it did best: Pâtés, leading to acclaim all over Europe. Fauchon in Paris, as well as the finest Gourmet Stores and Chefs all over Europe, were using SAPAR’s products.In 1985, Jean Claude Augé decided to establish Fabrique Délices to bring a major improvement to the American market. The two key ideas behind his philosophy were: Outstanding and consistent quality and unique and eye catching presentations. Fabrique Délices broke ground in 1985 in San Mateo as the United States subsidiary of SAPAR. With an extensive product line that includes blood sausage, duck confit and country pâtés, Fabrique Délices produces over 3,000 pounds a day. Among Pâtés, Mousses, Saucisson Sec, Magret, Duck Confit, Rillette, Garlic Sausage, Merguez, Saucisse de Toulouse, Boudin Noir, Boudin Blanc and other Specialty Foods.