corporary

CLAUDE PINEAU

Ceased
SIREN 325873487 VAT number FR56325873487

CLAUDE PINEAU is a company registered under SIREN number 325873487, with its registered office in MONTFORT-LE-GESNOIS. Its main activity falls under the sector: Manufacture of food products. It is administratively ceased. 1 serving director is recorded in the national business register.

Sources: INSEE Sirene, INPI RNE.

Identity

Legal form
Sole trader
Activity
Cooked meats production and trade (10.13B)
Sector
Manufacture of food products
Headcount
Headcount unknown
Created
1 Jan 1964
Establishments
1

Directors

Establishments

Financial strength

Financial score

Cannot be computed, not enough data

Confidence: low

formula fin-1.0

Legal score

75 / 100 B

Confidence: high

No insolvency proceedings
40.0 out of 40
Currently trading
0.0 out of 20
Age (62.8 years)
20.0 out of 20
Accounts filed recently
data missing, component not taken into account

formula leg-1.0

These scores are computed by us from public data, using a published formula. They are not advice, not a guarantee, not a credit decision, and they do not replace a review of the accounts. See how it is calculated

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Change history

  • officer_appointed (empty) → Entrepreneur individuel 9 Oct 2026

Frequently asked questions about CLAUDE PINEAU

What is the SIREN number of CLAUDE PINEAU?
The SIREN number of CLAUDE PINEAU is 325873487. Its intra-community VAT number is FR56325873487.
Where is the head office of CLAUDE PINEAU?
Head office address: 15 RUE DE L'EGLISE, 72450 MONTFORT-LE-GESNOIS.
When was CLAUDE PINEAU founded?
CLAUDE PINEAU was founded on 1 Jan 1964. It ceased trading on 28 Feb 2018.
What does CLAUDE PINEAU do?
Its declared main activity is: Cooked meats production and trade (NAF code 10.13B).
Who runs CLAUDE PINEAU?
The officer listed in the register is CLAUDE JACQUES LEON PINEAU (Entrepreneur individuel).
Is CLAUDE PINEAU subject to insolvency proceedings?
No ongoing insolvency proceedings are published in the BODACC for this company.

In the official registers

Further reading

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