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 The secret of red fruit
 From dark red to deep black, red fruits remain the incontestable
stars of Les vergers Boiron range of products. Their lively colours brighten dishes, desserts and cocktails.
They come in purees, coulis and whole fruits and are an endless source of creativity.
These fruits are often fragile and so are harvested when they are fully ripe and deep frozen at the place
where they are picked in order to preserve their original flavour and colour.
Explore our red fruits in all their different forms on our recipe pages for sweet and savoury preparations
and cocktails.
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SWEET RECIPES
 • We are delighted to present the recipe for “Influence” by Estelle Bidard.
With that recipe she won the Silver Dessert award, in the Junior category of the French Dessert
Championship 2010. Nicolas Brie, who won the Golden Dessert award 2010, offers us his
recipe for the “Venezuela chocolate cream with an infusion of red fruit, light blackcurrant
mousse, raspberry juniper sorbet”. You will find it on our website under
Recipes > Sweet recipes > Desserts.
• Rolf Mürner, World Pastry Chef Champion in 2007,
presents to us his recipe for his individual dessert, the “lime and wild strawberry gateau”.
 • Jean-Pierre Wybauw, chocolate specialist, has created two recipes
with Red Fruit puree and the Cranberry and Morello Cherry purees by Les vergers Boiron:
“chocolates with red fruit ganache” and “Cranberry and Morello
cream bonbons”.
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 SAVOURY RECIPES
• Vijay Prahalad, head chef at the
Sardinia Restaurant at the Abu Dhabi Country Club, prepares his “fillet of tuna with soya and
apple noodles” for us. Through this unusual dish, you will discover subtle and unexpected flavours.
• Raf Griep, head chef of the restaurant at
the Intercontinental hotel in Al Khobar in Saoudi Arabia, invites you to discover the
recipe for his Middle-Eastern inspired dish, “Sulan Ibrahim with fennel”. |
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COCKTAIL RECIPES
 • We are also introducing five cocktail
creations using red fruit, the inspirations of international barmen: “Sweet Dreams Baby”
by Ferdi Idris that uses Blackberry and Pomegranate purees, “Rossa”
by Giancarlo Mancino made with Raspberry coulis, “Red Cruise Bramble”
by Julio Cabrera, a blend of Raspberry and Blackberry purees, “Strawberry Caipirinha”
by Nick La (Liquid Ambiance) based on Strawberry puree and “Bluebell”, a Cuisine & Wine
creation based on Blackberry puree.
Highly colourful cocktails that are full of flavour and made to professional standards!
Zoom
 Over the last few years we have established several different
sessions to help you discover unusual flavours, develop new applications and allow you to come
up with your own new creations: cooking workshops in conjunction with our distribution
networks in France and abroad, personalized workshops within your own laboratories and
one to three-day demonstration workshops by the masters organised both at our distributors
and at our associated schools.
To find out about the dates and the themes of these events, contact your distributor
or email us at: contact@boironfreres.com.
NEW PRODUCT
 Lemon, Lime and Blood orange are the three
new flavours made using 100% fruit that have been added to our existing range of
seven squeezed bottle purees. Presented in soft plastic bottles with a pouring
spout for precise doses, these purees were initially designed for cocktails and are
now becoming increasingly popular with pastry chefs and chefs.
DIRECT FROM THE LABORATORY
 All there is to know about the best way to use our frozen fruit.
Each fruit has its characteristics and we let you into the secrets of our hints and tips for their best use.
SEEN/READ
Don't wait another minute, discover Rolf Mürner's book of desserts, Mürner One:
80 illustrated recipes featuring the most delicious and wildest of desserts.
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