Lejay Lagoute

Dijon, 1836, in the fields round the city of the Dukes of Burgundy, a local man, Auguste Denis Lagoute founded a liqueur factory and an absinthe warehouse on the site where Lejay-Lagoute now stands. In 1858, the daughter of Denis Lagoute, Elisabeth, married Henri Lejay. This marriage was to associate the families with the firm's destiny and join the two names on the company's sign ; the Lejay-Lagoute trade-mark was born.Towards 1841, noting that the consumers of the time appreciated a ratafia of red fruit with a strong flavour of blackcurrant, Denis Lagoute developed the authentic formula of the famous "Crème de Cassis" Lejay-Lagoute, better known today under the trade marks of Sisca and Moine Légendaire. For over a century and a half, the basic principles of the recipe have remained unchanged allowing the blackcurrant berries to macerate in neutral alcohol. The juice thus obtained is then sweetened with crystallised sugar so as to exalt the fruit flavours and mask their natural pungency. Using these same principles, and always respectful of nature's rules, Lejay-Lagoute has extended its range of products to all red fruit, not forgetting other fruit which offer an exciting change to meet that longing for a wide variety of tastes. In 1926, Gabriel Damidot, the grand-father of today's managing director, took over the firm and brought in the technological reforms and modern style of management that were to enable Lejay-Lagoute to consolidate its expansion and maintain its international competitiveness right up to the present day. Now totally absorbed by the extension of the Burgundian capital, the firm's 18.000 m2 are fully integrated into the life of the city or, even better, are part of its cultural heritage. A rare example of an industrial site set up in the very heart of the city, where alone the fruit can occasionally be smelt in the neighbouring residential areas.

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