Thibaut Rugerri, Bocuse d'Or 2013, guest of Les vergers Boiron

Thibaut Rugerri, Bocuse d'Or 2013, guest of Les vergers Boiron

When talent meets excellence

As a supporter of the French team and partner of the Bocuse d’Or Winners association, we had the immense pleasure of inviting starred chefs in Rhône-Alpes to meet Thibaut Ruggeri, Bocuse d’Or 2013 and Lenôtre ambassador.

When talent meets excellence

As a supporter of the French team and partner of the Bocuse d’Or Winners association, we had the immense pleasure of inviting starred chefs in Rhône-Alpes to meet Thibaut Ruggeri, Bocuse d’Or 2013 and Lenôtre ambassador.

This special day was dedicated to the "artisans of excellence" from the orchard to the plate.

Didier Fabre, AOP figs producer in Solliès in the Var recalled his pleasure and surprise when we asked him, at the very start of our partnership in 2000, to wait to pick his fruit until it was fully ripened, to let it express all its natural qualities. This was yet another way in which Les vergers Boiron is a master of excellence in the delicate art of assembling and transforming fruit and vegetables into purees that maintain all their original flavor, resulting from standards inherited from decades of work and innovation.

The presence of great chefs that day, including Christian Têtedoie, the new president of Maîtres Cuisiniers de France, proves the relevance of our philosophy.

The tasting of some sixty or so purees, including the new Lemongrass specialty, Cucumber and Yellow pepper purees, allowed chefs to experience the emotions that these strong flavors can evoke along with rare products, like the concentrated Lemon preparation or the Ginger specialty.

Culinary imagination then took over. Thibaut Ruggeri rediscovered the breadth of our product range on this occasion. He then wanted to visit Anne-Sophie Pic, our neighbour in Valence, with whom he talked about aesthetics in cuisine, a subject very close to Thibaut whose second passion is culinary photography. Both take their inspiration from creative spheres that sometimes exceed the culinary field, but taste remains crucial.

For Les vergers Boiron, a day like this is a sign of our determination to listen to the needs of chefs who show a growing interest in the limitless creative palette offered by fruit and vegetable purees. It strengthens our brand's commitment to innovating and offering chefs, pastry-chefs and bartenders excellent products with inimitable and consistent quality and taste.

Alain Boiron
President, Boiron Frères SAS