The world of Maurice Mathieu

Maurice Mathieu's philosophy is still our guideline: with only the best ingredients, we make a homemade assortment of dressings, sauces and spreads day in, day out, with respect for tradition and craftsmanship.

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It all started in 1933 in the Kloosterstraat at the Antwerp fish market with the pickling of herring. In order to make rollmops, homemade mayonnaise and dressings were soon added to the assortment. These sauces were such a success that we did not dare to change the recipe and passed it down from generation to generation in its original state.

Since then, we have developed almost 30 different types of sauces and dressings, and more than 40 spreads. Always in respect of Maurice's soul. After all, his recipes have been guaranteeing the best flavour since 1933.

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The artisanal character of our products is and remains our strength. We make everything entirely in-house, according to the rules and with respect for traditions.

The entire production process, from mixing oil and eggs into a creamy sauce, and then into a spread, is done entirely in-house. This is the only way we can control the process and quality of our products.

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High-quality ingredients

To obtain a tasty product, every ingredient must be of high quality. Only the best ingredients are selected and used for our products because we are convinced that it is the only way to make the best sauces, dressings and spreads.

For example, every season we select only the best tomatoes from Italy, and we only use pure breast meat from adult hens. For our cucumber spread, we consciously choose fresh cucumbers from the morning market in Antwerp.

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Fresh, day in, day out

Maurice Mathieu's formula for success? For us, fresh really means fresh.

Day in, day out, fresh sauces, dressings and spreads are made with the best ingredients. Day in, day out, we ensure that our large assortment is delivered fresh. This is the only way our customers can offer fresh spreads and sauces to their customers.

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