The team

The excellence of the passionate.

With a team of 35 enthusiasts, including 10 with jams, the Maison Francis Miot is now renowned throughout the world and is committed to bringing the excellence of French cuisine to its highest level.

The best cooks, pastry chefs and chocolate makers from all over the world join forces with our Maison to offer new recipes, so that oriental and Asian culinary influences blend with the French tradition.

CEO
Jean Othax since 2006

Commercial managers
Jean-Bernard Othax since 2006

Damien Traille since 2018

Manager for buying, quality and production of jams and honeys
Sylvie Lacour

Marketing & Communication manager/ Export
Krystel Fargues

Marketing & Communication assistant

Valentine Labat

Équipe

Export Business Manager
Damien Traille

Commercial secretaries
Cathie Loustau

Francine Lascassies

Acccounts department
Marie Tresmontant

Rosy Labadie

Lucie Bignalet

Responsible for the cheese production and innovation
Karine Castet

Responsible for the Production Sweets / Pastry
Mathieu Larguier

Production staff Confectionery
Quentin Campagne

Edith Morin

Roselyne Pelian

Daisy Bijoux

Corinne Chaland

Vinciane Cantou since 2019

Production staff jam factory

Elvira Lafere (Manager)

Sylvie Irigoyen since 1988

Ludovic Cabrol

Christophe Lesage

Béatrice Sarthou Garris

Jessica Derand

Rachel Oukirfi

Confectionery packing staff
Marie-Jo Bidarra (Manager)

Marie-France Elicabe

Sandrine Gassies

Shops Manager

Alexandra Othax

Grace Durand

Lucie Gracia

Melissa Bègue

Léa Lamare

Pauline Bertiere

Alexandrine Mille

Fanette Pagnez

Jon Inchauspe (commercial assisant)

The team

Artisan Confiturier - Confiseur