Category: News

Register now for Worldchefs Congress & Expo 2016 in Thessaloniki, Greece with an exceptional discount.

Special Discount (-15%) on full package registration :  http://bit.ly/w2016

This offer is strictly available until 15th September 2015.

This year, Elle & Vire Professionnel has launched Performance Universal Cream, available in a brand new 2L format, more economical and practical for extensive users. It is a versatile cream and it can be used both to prepare savoury dishes or to fold in pastries.

Elle & Vire Professionnel International Culinary Advisors, Christian Guillut and Ludovic Chesnay have developed a unique collection of recipes using Performance Universal Cream to give the chefs a chance to experience cooking with it.

Discover here a delicious recipe for Trout Rolls with Tender Lettuce Leaves, Tomato Mousse and Tzatziki elaborated by Christian Guillut in exclusivity for Elle & Vire Professionnel : https://pro.elle-et-vire.com/en/recipes/trout-rolls-with-tender-lettuce-leaves-tomato-mousse-and-tzatziki/

If you were looking for a new dessert, try out Ludovic Chesnay’s Lemon-Raspberry Ganache : https://pro.elle-et-vire.com/en/recipes/lemon-raspberry-ganache/

Find out more about Performance Universal Cream here : https://pro.elle-et-vire.com/en/products/creams/performance-universal-cream-35-1-fat

Figgjo – sets a new standard for serving coffee

– The new coffee cups from Figgjo completely change the coffee experience. By using the three different cups I am able to emphasize each individual coffee´s unique flavors and intensify my guests taste experience. Says Tim Wendelboe, former winner of the World Barista Championship

Figgjo´s main focus this autumn is the new product range Figgjo Oslo. The product family captures and challenges current coffee trends in line with world-leading coffee roasters and baristas. Figgjo Oslo provides the opportunity to communicate and tailor the experience of the coffee´s aroma in a new and exciting way. Figgjo Oslo does for coffee, what tailored glass has done for wine. The range Figgjo Oslo consists of a pot and three special cups, which enhance the taste experience in different ways.

According to Tim Wendelboe, making coffee can be compared to cooking. Success requires good ingredients, the right equipment and good techniques. He provides guests with taste experiences and operates in the adventure market – just like Figgjo!

-The collaboration with Tim Wendelboe on developing Figgjo Oslo, has been a great inspiration and advantage. The fact that we are now launching a brand new coffee concept, shows again that Figgjo has a high innovation capability and is a trendsetting producer, says Marketing Coordinator Anne Linn Olsen at Figgjo.

More info here

In Normandy, at the Elle & Vire dairy in France, high-quality UHT creams are made by a team specifically for pastry & cooking chefs. An expertise that goes back over 50 years.

When you arrive in front of the building, the first thing that strikes you is the scent in the air – a heady aroma that instantly reminds you of the welcoming smell of milk being heated in a saucepan. You slip in a gown, shoe covers and a cap. You open the door to the UHT lab. First, you hear the sounds: the quiet drone of the machines, the discreet hum of discussion between the employees. Then you see the lab. The huge vats that reach right up to the ceiling; the long metal pipes that snake along purposefully. The atmosphere here is peaceful and calm; everyone is perfectly in tune with their job – and not least Michel Baudry. This imposingly tall man in his white gown is the process manager of the UHT Cream Processing Facility. He is 56 years old, 32 years of which – over half his life – have been spent working at Elle & Vire. You can see that he feels completely at home here at the heart of Condé-Sur-Vire Dairy. He has spent several decades working for a department whose history boasts numerous innovations, starting with the construction of a facility producing bottled sterilized milk at the time of the development of UHT, in 1972. The Dairy’s very first long-life products were produced here, as was UHT cream, back in 1975. Having grown in step with its innovations, this dairy department is currently staffed by 170 full-time employees. Cream doesn’t wait. Freshly delivered milk even less so.

Read more on Elle & Vire cream know-how in The Chef’s Magazine : https://pro.elle-et-vire.com/en/chefsmags/42/en/index.htm

You can discover in our portfolio on YouTube our unique cream know-how which brings you the best creams: http://bit.ly/1NRKeio