Foie Gras Grolière voted for by Store Commander

Find out more about the history of our Family House and our daily life through the article produced by Store Commander, specialist in E-Commerce solutions:

Internet users will melt in front of the slices of foie gras displayed on the home page of this site. With the holidays approaching, let's turn the spotlight on a beautiful family and gourmet story: Grolière foie gras.

The story begins in 1960. Jeanne Grolière began cooking and selling foie gras from her husband's farm in the markets. A visionary and pragmatic woman, she equipped herself and developed the production facilities. 50 years later, her two sons are at the head of the family business, located in the Périgord. Jean-Marc, the eldest, is responsible for production and management, Jacques for the commercial side. They perpetuate a traditional know-how, based on the respect of tradition, quality and authentic flavours of the land.

But here, tradition and modernity are closely linked, as Sophie Grolière, Jean-Marc's wife and the person in charge of the website, blog and social networks, can testify: " We completely overhauled our e-commerce site in 2016. It was the Newquest agency that guided us towards Prestashop and Store Commander as a complement."

Inter-regional gastronomy

The website currently offers 200 references, each more appetising than the last: duck or goose foie gras, or even both, a foie gras cooked in Guérande salt to be enjoyed with pineau des Charentes jelly, figs filled with foie gras and pineau, etc. We regularly come up with new recipes," Sophie explains, "but always using raw materials bought in France. Our customers are demanding and so are we with our products. We don't fight on price, we aim for the top of the range and quality.

Sophie uses Store Commander on a daily basis to update product files or create new ones. " I also use it to change the status of orders when they are dispatched and delivered, it is used to manage loyalty points. My husband uses the QuickCompta. He extracts the orders for the month to trigger the billing for the site. Yes, because the company also has 4 shops, manages direct orders by mail or telephone and regularly sells at trade fairs. The flow of internet sales is thus perfectly identified in their turnover.

The Christmas marathon

Between mid-October and the end of December, the company not surprisingly achieves 60% of its sales. " In December, we don't count the hours or the weekends anymore," admits Sophie. With both canned and fresh products (semi-cooked foie gras, caviar, fresh truffles, etc.), they have forged close partnerships with specialised transporters who deliver anywhere in France within 24 hours. " Respect for the cold chain is essential and we have developed isothermal packaging to guarantee the good preservation of our products during the journey .