Les pâtés Tivollier : du foie gras de canard et des truffes du Périgord : un succès toulousain de 1854 à 1914

Abstract : Auguste Tivollier, and his family, settled in Toulouse in 1854. Coming from Grenoble where he owed and managed a restaurant, he opens a similar business in his adopted city. Under his management, a very successful period ensues. Among the many goods offered to the customers, a "pâté aux foies gras de canards et aux truffes du Périgord", becomes a favourite. After building a very modern and luxurious hotel in the city centre, Auguste retires in 1979 and his son Emmanuel takes over. Thanks to a very good use of modern techniques, such as preserves, industrial cold and advertisements in the many newspapers available to the public, the pâté business prospers. Exports cover the whole world and the pâtés are highly rewarded exhibits in the many International fairs, in Europe, in the United States, and even in Moscow. The success carries on until the eve of the First World War which puts an end to the commercial growth of the Tivollier business. This paper first shows what the word pâté entails, in the fast changing time of the 19th century. The decisions made by both Auguste and Emmanuel are the keys to the success, they are the core of the second part of this word. The last part of this paper tackles the commercial success of this very special Toulouse produce.
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Master Thesis
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Élizabeth Boussié. Les pâtés Tivollier : du foie gras de canard et des truffes du Périgord : un succès toulousain de 1854 à 1914. Histoire. 2017. ⟨dumas-01858946⟩

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