Frozen fruits, fruits purees and coulis
for culinary professionals
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The spring/summer 2010 issue of the Journal du Fruit has just been released!

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Appearing in this issue

 

Voyage around the Equator...

...with our range of tropical purees. This range is expanding as desserts and cocktails become more popular and with the trend for bringing fruit into creative savoury dishes and cocktails. Tropical origin: mango, passion fruit and lychee are the three stars in the Les vergers Boiron product range.

 

 

Sweet recipes

Patrick Bouvard has created two dessert recipes just for you: his “ Exotic Mandarin ” dessert and “ Caribbean Mandarin ” verrines are based on Mango and Mandarin puree.

Lionel Bleichner has created his unusual recipe, “ Cap au Sud ”, based on Coconut and Mango puree.

Jason Tsai's “ Spicy Mango Macaroon ” is a new way of using macaroons in desserts, with the Spiced Mango puree.



 

 

Cocktail recipes

Belgian mixologist Ben Belmans is passionate about flavours and offers his cocktail recipe for “ Beach Lover ” and his “ Leche Solar ” smoothie, based on tropical purees: Pineapple, Coconut, Passion fruit, Banana...

Montreal barman Philippe Haman uses the Guava/Green Tea coulis to create his “ Macha-thé-ni ” cocktail.

A spicy cocktail: the “ Big Juicy Collagen Lips ” by Flow Cocktail Ltd, the consultant group based in Bangkok.

 

 

Savoury recipes

Slovenian Robert Merzel has created a beautifully fresh dish using marinated langoustines and Tropical Fruit Puree.

Nicolas Vienne is Head Chef at the Shanghai Sofitel. Nicolas has chosen to use figs in his creation.

Zoom

Building the new site at Valence, France: a new chapter is opening for the company, concentrating on its aim to improve client satisfaction while maintaining top quality and lasting performance.

Report on SARL Les Délices, French kiwi producer in the Drôme region and Les vergers Boiron supplier.

The Journal du Fruit celebrates twenty years: a journal created specially for you, the professionals, giving you all the latest in culinary trends.

Direct from the laboratory

Inverted sugar syrup: when European legislation changed, the name in the ingredient list was modified - but the product recipe remains unchanged.

Salons 2010 Diary

 

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