Frozen fruits, fruits purees and coulis
for culinary professionals
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The fall/winter 2009/2010 issue of the Journal du Fruit has just been released!
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Appearing in this issue |
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 discovering and exploring orchard fruits
 Orchard fruits offer true year-round quality. Their flavours have freshness that guarantees
the success of your desserts. They make a perfect combination with warm, spicy flavours such as vanilla,
caramel and honey and create a fine, sweet / acid balance when combined with chocolate.
Ollivier Christien has created an unusual dessert for you, "le Bocage",
based on Les vergers Boiron Green Apple Puree.
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Sweet recipes
Marshmallows
 Hervé Languard rekindles your childhood memories of fruity sweets with his
marshmallows. These marshmallows are colourful and come in unusual shapes, using
Les vergers Boiron purees according to the recipe chart provided. Hervé Languard
has given his dessert, «Rouge Plaisir», an unusual twist with his use of
lime marshmallows.
You really must try it!!
 Teatime
Create a special moment at teatime; serve waffles accompanied by orchard
fruit jams or with iced macaroons, such as the pear-chocolate duo.
Festive desserts
 Two original desserts to celebrate the holiday season: Ollivier Christien’s
Star Log is a seasonal log based on Les vergers Boiron Green Apple & Rhubarb Puree,
while the plated dessert «Soraya» is the creation of Jean-Christophe Duc,
pastry chef at the Pâtisserie Harry Genenz in Berlin. This dessert is created using the
Cranberry & Morello Cherry puree by Les vergers Boiron.
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 Savoury recipes
Two great well-known chefs introduce you to Spanish cuisine with their
original recipes: Fernando del Cerro, chef at the prestigious Casa José in Aranjuez,
gives his recipe for spiced mussels, while Gonzalo Pañeda presents fresh gambas with citrus juice.
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Les vergers Boiron has established...
...partnerships with world famous cooking schools such as the Macaron Pastry Training Centre
in Bangkok, managed by Eric Perez, and the Hotel School at Thonon in France, which has been
received the prestigious label of «Lycée des Métiers de l’Hôtellerie et de la Restauration»
(College of Hotel and Restaurant Crafts).
 Find out how the maintenance
procedures...
...at Les vergers Boiron are carried out, with the team dedicated
to the respect of the safety of food, people and environment.
Direct from the laboratory...
...Discover the different stages of the manufacturing process.
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© 2009 Les vergers Boiron
