The house, officially called “Potel et Chabot, Chevet et Gagé réunis,” has undergone a tremendous expansion since the start of the century through the purchase or merger with the best caterers, pastry chefs, ice cream specialists and candy- makers, which will broaden the professions and services proposed to its clients: Charvin, Poiré-Blanche, Rey-Rebattet, Viard- Joséphine… brought together in 1927 under the name “Lunchs et Glaciers.”