Les vergers Boiron edit “Pure Inspiration Fruit”, a recipe book featuring current trends to inspire chefs around the world
Among the company’s values, chefs’ creativity and the art of boosting such creativity hold a special place. Committed in helping food and beverage professionals free their imagination and give free rein to their desires, Les vergers Boiron edit “Pure Inspiration Fruit”, a recipe book made by the network of Brand Ambassadors who proudly represents the company. This original 146-page book, written in French and in English, highlights the 54 flavors offered by Les vergers Boiron, global leader for frozen fruit purées.
"Pure Inspiration Fruit" is a true source of inspiration with its 35 exclusive recipes and invites you to discover the current gourmet influences, both in France and abroad. Coming from all over the world, 19 chefs gave free rein to their creative talents to bring you inspiring recipes, juggling textures and flavors. From the most classic mixes (mango / passion fruit, coconut / pineapple), to the most unusual ones (passion fruit / thyme, red fruits / spinach), "Pure Inspiration Fruit" frees the imagination with entremets, sorbets, mousses and other creams... imagined by these chefs.
In perfect harmony with its time, Les vergers Boiron incorporate current trends into vegan, gluten-free, less-sweetened recipes for pastry shops and restaurants.
Each of the 19 chefs brings their personal touch, which is colored by their values and reflected in original portraits made for this occasion:
Pierre ABI HAYLA, Pastry and chocolate chef, Le Noir - Atelier du chocolat, Beirut
Rena ALKAN, Executive pastry chef, Absheron hotels, TV host, Baku
Feray AYDOGDU, Head pastry chef, Tonka Pâtisserie, Datça
Marc BALAGUER-FABRA, Pastry Chef, Gelato Vice World Champion 2018, Barcelona
Jean-Christophe DUC, Technical adviser Les vergers Boiron, Katowice
Ghislain GAILLE, Pastry chef, Vakko Pâtisseries, Istanbul
Guilherme GUISE, Executive Pastry Chef, Hotel Kämp, Helsinki
Oleg ILYIN, Pastry chef of his own boutiques, Moscow
Mads KILSTRUP KRISTIANSEN, Executive Pastry chef, Formel B restaurants, Copenhagen
Ewald KNAUF, Teacher, Konditorenmeisterschule, Cologne
Martina KÖMPEL, Owner and Chef Les Contes de Bruyères Restaurant
Martin LIPPO, Director of Vakuum, Barcelona
Kévin LOPES, Executive Pastry Chef, Sketch, London
Emile PILLOT, Pastry Chef, Poulaillon, Wittelseim
Alon SHABO, Pastry chef, designer, teacher, Tel-Aviv
Arpad SZÜCS, Executive Pastry Chef, Four Seasons Hotel, Prague
Eran SHVARTZBARD, Boutique pastry chef and baker, teacher, author, Tel Aviv
Michel WILLAUME, Pastry chef, Pastry World Champion 2001, Think Pastry, Barcelona
Gilles WINTENBERGER, Executive Pastry Chef, Chedi Muscat, Oman