Who are we ?
A beautiful story in the service of taste
Chef Alain Fournet had to fall into the cauldron of creativity and flavors !
This passionate person from the history of cooking and culinary culture has always wanted to share his ideas with the public and professionals. After his training, he perfected himself by being a chef in international luxury hotels and with the big names of this world (heads of state, kings, ministers ...). He sharpens his skills by learning oriental, Mediterranean, Creole, American and African gastronomy.
For almost 20 years, he has traveled the globe, bringing together all the ingredients that make him a creator of concepts. At the same time, he enjoys the benefits of food ingredients and wants his entire profession to benefit! Provided you rethink the products to facilitate their use and preserve quality !
Projects are simmering...
Alain Fournet creates culinary solutions for professionals.
In 2006, he developed a first 100% natural range of vegetable solutions.
The chef is demanding and wants to do better. A reflection is committed to the new recipe, ranging from seed to glaze. To succeed, ideas grow slowly.
First, a process is developed to respect the varietal constraints that enhance the taste and nutritional aspect of vegetables.
Many star chefs and referents in the culinary profession support the concept.
In 2008, 10 varieties of vegetables origin France and terroirs are selected in collaboration with agronomists. With the first harvests, begin the development of juices and then the technical development of the products (pasteurizing value, long-term best of breed ...).
The Exquisite Glacis enter the kitchen
In 2009, the culinariness and practicality of juices are confirmed by presentations and tests in gourmet kitchens, collective kitchens, caterers, breweries ... A suitable container is developed.
In 2010, the Exquis Glacis range was validated by hotel schools, including the Grégoire Ferrandi School of Cuisine.
She received the 1st Grand Prix Innovation of the SIRHA (International Exhibition of the catering and the hotel industry) in Lyon.
In 2011, Exquisite Glacis are launched on the market !
That same year, the Beet Glacis was awarded the Flavors of the Restoration Year.
Glacis for your satisfaction
A Glacis brings color, taste and nutrition.
Thanks to their versatility and wide range of uses, Vegetable Glazes help all food professionals, cooks, delicatessens, caterers, pastry chefs in their creativity and in their daily lives.
A cocktail ? A glaze of beetroot, carrot, red or yellow pepper, pumpkin.
An appetizer ? Glacis of zucchini, onion, candied tomato, red or yellow pepper, pumpkin, beetroot ...
A first course hot or cold ? A glacis of onion, candied tomato, carrot, red or yellow pepper.
A simmered dish ? A glacis of onion, candied tomato, carrot, red or yellow pepper.
A dessert ? For example, a panna cotta, a flan, a cream (custard type), a macaroon, a biscuit or a cake, a sherbet or an ice cream, a confectionery ...
Characteristics
Storage: between 0 and 4° C for 18 months before opening.
To consume within 3 months after opening.
Conditioning :
- Squeeze bottles of 1kg or 500g
- carton of 6 bottles
- 105 cartons per pallet so 630 bottles