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REVOL
La Porcelaine Culinaire |
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Location |
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The Revol Porcelaine company is located in Saint-Uze (Drôme), 70
km southwards from Lyon and 30 km northwards from Valence.
The Rhone Valley gives the company its unique situation at the crossing
of different cultures : from Lyons to Provençal with a taste
of wines of great repute.
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Company today |
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Apart from producing a complete range of kitchen porcelain for
the hotel and catering and households gift sectors, REVOL is |
in the process of developing important activities of contract good
and advertising article manufacture for specific markets (bottles,
ashtrays, air transport company sets etc.)
Every year, 185 people make more than 4 million items, more than half being exported to 70 countries around the world.
REVOL has long been developing ranges for Regional Hospital Centers
and has recently designed, in partnership with Régis Marcon,
awarded in 1995 the Bocuse d'or prize, shapes and decorations specially
suitable for the catering trades.
Compound-mixing shops, moulding, pressure casting, manual and automatic
glazing, furnaces and storage and despatch areas cover over 16500
m² and are accommodated on a single site at Saint-Uze near
Valence, with the twin objects of achieving quality and economy.
Raw materials now come from several European countries, since the
deposits found by the REVOL brothers are no longer sufficient for
supplying the raw material needed for the company's production.
Being a family-run company for eleven generations has enabled Revol to preserve and even strengthen its standards, values and originality, and to continue to move forward in the profession.
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Key Dates of the
Company's History |
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1789 |
It was in 1789 at Ponsas, that
the twenty-year old François REVOL and his seventeen-year
old brother Joseph, having discovered, during a Sunday walk,
a deposit of kaolin in the hills overhanging the Rhône,
founded the first factory for the production of craft pottery.
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1800 |
The year 1800 saw the birth
of the famous REVOL brown porcelain which was created by Joseph's
father-in-law, the chemist Raymond.
He gave up a part of this land to the the construction of
the first factory building wich is still in operation today
and in wich Joseph's son Gustave set up the first laboratory.
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1806 |
Gustave's grandson Hector, then
his great-grandson, another Gustave and after him the second
Gustave's nephew, Jean Bourgogne became, each in his turn,
the first Gustave's brilliant successors and gathered the
rewards ; in 1806, the porcelain gained first prize for the
quality of its glaze and its solidity at the Paris Exhibition.
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1868 |
In 1868, it was awarded a silver
medal at the International Exhibition in Le Havre. Thereafter,
they continued to develop efficient methods of production.
In particular, Gustave originated the method of casting wich
enabled new shapes to be produced and the quality and economy
of production to be improved.
For example, a teapot wich previously had to be made in several
parts wich were then joined together, was therefore more fragile
and took longer to make than when cast in one step.
After Jean Bourgogne, his son-in-law and his daughter, Monsieur
and Madame André Passot introduced innovations in the
area of firing, particularly in the form of creating a tunnel
kiln with tubs which is still in use today.
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1980 |
In 1980, their son Bertrand
Passot took over, ensuring continuity.
New production processes, such as pressure casting wich helps
to improve the quality and speed of production, were introduced.
From the original glazed earthenware, the material has developed
into a nonporous resistant ware and then into a thick porcelain
wich is particulary suitable for kitchen use.
Today, REVOL remains one of the last porcelain makers to make
its own compound, ensuring an unrivalled flexibility of production.
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2007 |
In 2007 Olivier Passot, elder son of Bertrand Passot, became chairman and managing director, taking up the torch carried by his father Bertrand for 27 years.
Always in close step with his father, he is all for continuity and hopes to pursue the Revol expansion strategy while adding his dynamic touch with even more innovative culinary concepts and extensive work on the Revol brand, its image and its fame.
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