Cuisinat invents vegetables glacis

This is a food product that does not look like much: vegetables glacis, developed by the company Cuisinat, founded a year ago. "The terms ice and demi-glace are familiar to cooks," explains Christophe Villalon, general manager of the society. These are culinary bases from which sauces are made. We have named our glacis products as a reference, but these are vegetable-based, and the range of their use is much broader. "

Glacis are used as a base for sauces, marinades, rotisseries or for cooking, but also to bring flavor and color to purees, soups, salad dressings, emulsions, risottos and even desserts. This range of products was unveiled and awarded in 2011 at Sirha (International Exhibition of Catering and Hospitality) in Lyon. The commercial and collective catering sector is the commercial priority of Christophe Villalon, who created Cuisinat after having directed Cape Diana, which has since become Diana Group, for a decade. The latter, a specialist in food ingredients, is the industrial subcontractor of Cuisinat, which employs less than a dozen people in marketing. Diana produces glazes in two plants in Brittany. The manufacturing process is not protected by patents: "This is a succession of operations that lead to an extreme reduction of vegetable juice," says the boss of the society. The range already includes ten varieties (red pepper, tomato confit, pumpkin, carrot, beet ...) and is expected to expand in the coming months. Cuisinat also wants to offer its customers smaller packaging than the one-liter bottles currently available, so chefs use several references in the kitchen.

INNOVATION

Cuisinat vegetable glacis are used in sauces, purees, soups, emulsions and even desserts. They are obtained by a succession of operations that lead to an extreme reduction of vegetable juice. Depending on the vegetables, it takes 15 to 25 kilograms of raw material to produce one kilogram of glacis.

OPPORTUNITY

Cuisinat is targeting the collective catering and commercial market, which represented a turnover of 67.1 billion euros in France in 2010, according to Gira Foodservice.