Jovial and dynamic, Bruno Courillon - 46 years old, from Conflans-Sainte-Honorine, company Chairman and CEO - and Guy Kurnikowski - 49 years old, from Livry-Gargan, Managing Director - both joined the company at a very young age and worked their way up to their present positions through a combination of hard work and drive. Both men are associates in Eurovolailles and Trivol, which was bought out in 2004 in equal shares with Etienne Couturier and Alain Douillet, themselves both directors at Trivol. "The company was created over a hundred years ago under the name Cronier-Dubray and was handed down from father to son," explains Bruno Courillon. "Having been a customer, my father Bernard Courillon joined the company in 1960 first as an associate and later as director. I myself joined the company at the age of 17 as a goods handler during the holidays. I found I liked working there and decided to stay instead of going to catering school in Strasbourg." Guy continues "My father Henri joined the company in 1955 and worked there for forty years. After obtaining a trade proficiency certificate in accounting, I joined the company at the age of 18, working as a cashier for the first twenty-five years before joining the sales team." Eurovolailles is a dynamic company with a fifteen-strong team that shares the workload very effectively. Guy is in charge of turkey and rabbit, and also venison, lamb, suckling pig, ostrich, and so on. Bruno deals with foie gras, lean and fat duck, chicken, game, etc. Accounting matters are handled by the charming and energetic Patricia, Guy's wife and the niece of Albert Fasolin, former owner of L’Etoile and a well-known market personality.

"As a specialist in venison, rabbit and foie gras, we have an extensive range of around 800 high-quality product references to meet every customer need and thereby build loyalty." explains Bruno. "Our flagship products are rabbit, duck and chicken in all their forms. Our customer base comprises traditional charcutiers and butchers (75%), restaurateurs (15%), and supermarkets and fast food outlets (10%)," states Guy. "From September to January we sell game which represents 25% of sales over these four months, the other major item being poultry sales over the Christmas and New Year period. We start with small game and move to large game as the season progresses. While it is still fairly popular, game is nonetheless a product for special occasions, even if it does show stronger segmentation. We hardly ever sell whole pieces any more; people now prefer to buy cuts from the best, high-quality parts of the animal," explains Bruno. "Quality, authenticity, efficiency: this is where the strength of Rungis lies," concludes Guy.