MY STORY – WHAT I TALK ABOUT WHEN I TALK MYSELF
I set up on the family farm in Orliénas where I started planting new cherry, peach, pear and apple plots in 1987. I created the first six flavors in 1997. I then forwarded them to 60 ‘Relais et Châteaux’ sommeliers for them to taste. Both of my products and approach seduced them all. They thus encouraged me to develop this business.
I quickly realized that the characteristics of a variety, the maturity level of a fruit, the production area or even the irrigation control would highly influence the aromatic profile of the final juice. This starting point has since then become my philosophy, which has led me to faithfully transpose every single characteristic of the fruit: aroma, texture and flavor.
THE CORE PRINCIPLES
We only work with 100% fresh raw material and produce. For most species fruit processing is carried out just after harvesting.
When it comes to some red fruit, it is difficult to gather identical quality batches; this kind of fruit is so fragile that in case they do not ripen properly they will jeopardize the quality of nectars. To avoid such issues, we freeze the whole matured fruit, which are then transformed all over the year.
As far as exotic fruit is concerned, the full maturity pulp extraction is carried out in the production area itself. We then tranport the fruit unpasteurized but frozen in order to keep both the quality and freshness of the aromas. This way of working is the most environment-friendly and also contributes to the development of local businesses.
Every single of our daily production is directly bottled. This allows us to carry out only one light pasteurization. We therefore avoid tank-storing as well as a second pasteurization, which would consequently alter the quality of juices.
We logically decided to set up our business in Valence (Drôme) in 2013 for three different and obvious reasons:
– To be closer to most of the fruit growers.
– To enjoy the 3,000 sq meters of production and warehousing area where we have set up our business.
– To get all the techonological means related to our quality goals.
As a regulatory decision, neither water nor sugar must be added to any fruit juices. A fruit juice must absolutely be a natural product.
Only Cox’s apple and Autumn pear juices can be enhanced with Vitamin C to avoid oxidation.
Nectars involve slightly juicy and pulpy fruit and the ones for which juices do not represent the main characteristic of the fruit. Therefore the pulp, skin, seeds and pits are extracted while vegetable waste is thrown away.
The pulp will then be extended with water. The happy medium between sugar and fruit acidity is thus rebuilt in the watery part so that the natural original balance of the fruit is not distorted but totally enhanced.
THE 33cl FLAGSHIP MODEL
The generously shouldered bottle drawn by our designers has quickly become the indispensable element of a beautiful table. It is still the iconic bestseller and is a ‘must’ in the catering business. The 33cl flagship model goes along with sampling and is a true moment of generosity.
THE NEW 100cl MODEL
With its intentionally assertive lines, it is henceforth the beautiful object for all breakfasts, brunches and cocktail parties.
It enhances the selection of both wine boutiques and grocershops as its market positioning allows Chefs and Bartenders to use it as an ingredient. Well-designed for cup services as well.
THE 20cl MINI COLLECTION
This is a small well-thought collection for upmarket snacking and bars.
THE MOMENT OF CONSUMPTION
This moment is a strategic one in the hotel industry. To set apart from competition, it is important to have a pertinent and fresh product. The mix of our flavors is a plus. Moreover our products offer a true aesthetic and tasty value.
For this friendly moment, salty juices, fluid textures as well as refreshing flavors create the happy surprise.
We advise you to combine different aromatic flavors and textures in order to meet the different needs of refreshment and pleasure. New discoveries are always ahead.
BASES FOR COCKTAILS
Fruit juices have long been considered as a minor ingredient. Many bartenders now want to use juices as a fresh, aromatic and actual touch in cocktails.
To this end, we have worked with two well-known bartenders. We offer 11 recipes of cocktails made with 6 different fruit juices.
Fewer and fewer people tend to drink spirits and alcohol at the beginning of the meal but more and more tend to drink fruit juices. The latter may therefore appear as a happy alternative and a special consideration of the customer. Grape juices, light- textured drinks and acidic aromas will always be prioritized for aperitifs.
IN-ROOM MINI BARS
The most appropriate combination is to have three different products – two different juices in the mini bar, one for its natural quality and another one for its refreshing side. The nectar will provide a gourmet aspect.
Juices are to be preferred to nectars when it comes to cooking and also what is called ‘déglaçage’. On the other hand nectars will perfectly match desserts.