Events & Medias

Gourmet Traveller (July 2011):



Good Living, Sydney Morning Herald (December 2010)


Daily Telegraph (November 2010):



They talk about us :

“Ask a French expat what they miss most about their homeland and the inevitable answer is saucisson. Eaten with bread, cheese and a glass of wine, saucisson is a slow-aged, air-dried pork sausage that’s a staple of French food culture. Sydney-based Frenchman Jean-Marc Amar makes an artisan saucisson and writes that the sausage is as important to the French as bread, wine and cheese. ”The perfect match: some saucisson on a wood chopping board, some bread and a glass of wine. Et voila!” he says. Despite the rich choice of Italian, German, Polish and Spanish smallgoods in Australia, saucisson is surprisingly hard to find. And there’s no substitute for the real thing. […] Jean-Marc Amar supplies shops and restaurants throughout Australia and is the favourite saucisson supplier for many Melbourne restaurants, including Bistro Thierry and, of course, the local French community.”

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