n
1984, Chantal Plasse opened an outlet on the West coast of the United
States, to promote the "La Ferme Beaujolaise" brand created
by her father, Jean Plasse. She enjoyed immediate success, and drew
on this success to develop a business importing French cheeses. Chantal
Plasse rapidly created her own product line, "Les fromages affinés
de Chantal Plasse"*, which can be found in all fine American dining
establishments from coast to coast. In 1996, she took over from her
father at the head of all their business activities - cheeses and cured
meat products - in France and the United States. The pioneering spirit
she acquired from her American experience prompted her to group all
her activities on one ultra-modern site located between the Lyonnais
and Beaujolais areas. Her contemporary vision of her job combined with
the resources she deployed allowed her to transform her passion for
the local products she grew up with into a human and commercial success
story.
