Artisan butchers since the Second Empire, today suppliers of the Elysée and the greatest tables.

Mounted from his native Loiret with his wife Monique, Jean created his first butcher’s shop in Suresnes.


They then moved to rue du Faubourg Saint-Honoré in Paris to become suppliers to its prestigious neighbour, the Elysée Palace. General de Gaulle, who paid for his orders out of his own personal funds, helped to build the House’s reputation.

Opening 99, rue du Faubourg Saint Honoré, supplier of the most prestigious tables.


Buying a toy shop and a flower shop, Jean arrives at 99, rue du Faubourg Saint-Honoré. The proximity of this address to the major Parisian establishments will enable the House to serve the great tables of the surrounding area as well as the local residents.

The Parly II adventure


For the first time, a traditional butcher opens a butcher’s shop in a shopping centre, at Parly 2. While serving major hotels and restaurants, Jean wants to keep direct and beneficial contact with the consumers of his products. This desire to address both professionals and demanding individuals will never be questioned in the group.

Bernard Bissonnet joins his father


Reproducing the old tradition of the Bissonnet family, butchers since the Second Empire, Bernard, Jean’s son, took over from his father and enabled the Boucheries Nivernaises, through his efforts, to gradually become one of the leaders in luxury meat in France.

About the Rungis MIN


The Boucheries Nivernaises set up in 1997 at the Rungis MIN in order, through this physical positioning, to improve the sourcing of their product and allow the selection of the best meats for their customers.

A new workshop


Opening of the Atelier des Boucheries Nivernaises in L’Haÿ-les-Roses. This 800 m2 facility with its 800 m2 of refrigerators located near the Rungis MIN allows us to work for the hotel and catering industry in France and abroad, thus increasing the brand’s influence in France and abroad.

Jean Baptiste joins the family adventure


The Butcheries intend to take up the major challenges of the meat sector which will be those of the 21st century. Whether it is the respect due to animals, taking into account the environmental impact of companies or equal opportunities within the group, the Boucheries Nivernaises will always be a source of positive and ethical innovation.

Looking to the future


Always forward, Jean-Baptiste is keen to preserve the know-how and quality that have made the reputation of the Boucheries Nivernaises. This is why the proximity with producers and breeders will be reinforced and the international expansion will be boosted in order to make the quality of French products and meats available to the greatest number of people.