Lucullus has built its expertise and renown on three generations of family savoir-faire.

In the 1900s, in Valenciennes, smoked beef tongue was traditionally served at celebrations, particularly after religious occasions. In 1930 , a caterer from Valenciennes, Edmond Laudouar, after a request from a wealthy family who wanted a more refined dish , came up with the idea of enriching this tongue dish with a duck foie gras mousse and called it Lucullus after the Roman General famed for his sumptuous feasts and unrivalled innovative approach to food.

In the 1960s, on the eve of his retirement Mr Parent, the celebrated Valenciennes caterer, entrusted the famous Luculus recipe to the grandmother of the Vanbesien family.

In the 1980s, the recipe was passed down to her two sons, one of whom was Claude Vanbesien , the current President of the Confraternity for the advancement of Lucullus de Valenciennes, who then passed the recipe to his daughter Juliette who founded the current company Lucullus in 2000.

Specialising in the Authentic Lucullus de Valenciennes, the company combined tradition and modernity.

Lucullus today also specialises in Onion, Fruit and Wine based Confits to accompany Lucullus, patés cheese, fish and cooked meats.

Recommended by the Big Marks and Houses of Champagne www.maisons-champagne.com/index.php
In 2003 Lucullus was one of the very first companies in France to produce and market to retailers Confits to sell alongside Paté.
Like the authentic Lucullus de Valenciennes which blends sturdy and delicate flavours, the company now produces modern products amongst them, subtle Confits for cheese under "Juliette's Recipe "and "Lucullus France" brands.
But the older gastronomic traditions have also been retained through the original recipes that we continue to produce in our kitchens and market to the traditional market and serve over counters under the "Saveurs de Mamie "range.