Why are the recipes of jam producer Andrésy Confitures chosen again this year by the chefs and restaurant managers of the Culinary College of France ?
Why did the most demanding gastronomic experts in France, the executives chefs and restaurant managers of the Culinary College of France, choose the jam producer Andrésy Confitures ?
Do you know the largest gathering of gourmets with demanding palates in France? The Culinary College of France brings together executives chefs and restaurant managers, producers and artisans, and above all has become a sign of quality for customers!
Why is the Culinary College of France a unique initiative ?
“In 2011, 15 French chefs, recognized throughout the world, came together on this project, aware of France’s particular responsibility in terms of gastronomy through its history, the extraordinary diversity of its terroirs, its products and its artisanal know-how. »Here is how the Culinary College of France defines itself on its site.
Since then, executives chefs and restaurant managers have been promoting the quality artisans of their region, with whom they work on a daily basis and who contribute to the satisfaction of their customers.
For a restaurant or a producer, displaying the Culinary College of France plaque is a source of pride because it is a visible sign of the quality of its products and its know-how.
What does the Culinary College of France label guarantee to hotels and fine restaurants in France and around the world ?
The Culinary College of France‘s mission is to : “Represent, promote and transmit the artisanal culinary heritage through diversity, tradition and the capacity for innovation”.
For a craftsman and producer, being distinguished by the Culinary College of France is recognition of:
- Know-how belonging to the French artisanal heritage
- Selection of ingredients: in complete transparency on their origins and their methods of cultivation, production or breeding
- Quality of recipes
- Recognition of actions for continuous improvement and quality measurement
You should be aware that each application file from a jam producer like Andrésy Confitures is subject to the approval of regional referents from the Culinary College of France (of which there are more than 230 throughout France).
In addition, it is the 15 founding chefs who make the final decision. Alain Ducasse, Thierry Marx, Yannick Alléno, Régis Marcon, Alain Dutournier… what a Jury!
When you are a F&B manager in a hotel or a restaurant manager, in France or abroad, you can therefore choose a selection from the Culinary College of France without any doubt !
On what criteria was the jam producer Andrésy Confitures chosen once again by the chefs and restaurateurs of the Culinary College of France ?
Since 1952, the jam producer Andrésy Confitures has worked in the tradition of French jams : in a copper cauldron, with cane sugar, and the best fruits selected from the best terroirs.
For all these years, the jam producer has therefore had the opportunity to provide his recipes for breakfasts at the finest palaces and 5 * hotels, as well as to produce on private label for renowned French chefs and brands.
Joining the Culinary College of France was therefore obvious!
Yet the jam producer had to comply with the exercise of the approval of his know-how and practices by the members of the Culinary College of France.
They observed and approved:
- The selection of varieties and origins of fruit at more than 70% France
- the traditional method of cooking in copper cauldrons, in small quantities, with steam to respect the fruits
- Cane sugar candy, according to the French gastronomic tradition
- The expertise of a supple and creamy texture of jam, pleasant to spread and to taste
- The rigor of quality controls and food safety training for all Andrésy Confitures teams
In 2020, this will be the 4th year that your jam producer Andrésy Confitures has been selected by the Culinary College of France. A great pride to participate in traditional French gastronomy!
Do you want to offer the best of French gastronomy to your customers for breakfasts or tea-time?
Why not select the jam producer approved by the Culinary College of France ?
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