This year, the expo had a particular flavour, that of long-awaited reunions after months of imposed distance. To present fruit ingredients in person, to have people taste them, to propose demonstrations and exchange with chefs — all this was on the agenda of a rich and intense week.
The victory of Team France in the Bocuse d’Or final
As the official partner of Team France in the Bocuse d’Or, Andros Chef was particularly proud and happy by the recognition awarded to Davy Tissot (MOF) and Serge Vieira (President of Team France). An anecdote which is anything but anecdotal: Serge Vieira was himself a laureate of the Bocuse d’Or 16 years ago, in 2005. When the passion for transmission rhymes with success, we say bravo two times!
The transmission of knowledge of our chefs and experts
On the menu of the demonstrations: The chocolate and candy maker Édouard Morand showed us how to use the latest fruit innovation of Andros Chef, the confit of citrus zest, to make a chocolate mandarin ganache and reinvented calissons. Stéphane Augé, MOF, took over, presenting the different ways of incorporating the confits of citrus zests into ice creams and sorbets. As for Florence Lesage, she proposed a delicious gingerbread and then she and Alexis Beaufils, took the opportunity to announce their presence at the World of Sweet Arts next year — we’re excited!
And finally, Sylvie Amar, spoke to us about discovering the Andros Chef brand, the work that is being done on the Amont Fruitier and her thoughts on helping us to transcribe it into the brand’s identity.
The visits of the Gelato World Cup and World Pastry Cup teams
We had the pleasure of welcoming the French team of the Gelato World Cup 2020, one of whom is also a member of the French team for the Pastry World Cup 2021: Nabil Moudni. The opportunity to congratulate him and his team for their 3rd place.
The visit of the President of the Republic
President Emmanuel Macron visited the Andros Chef stand beside MOF Guillaume Gomez, his personal representative of gastronomy and food as well as Julien Denormandie, Minister of Agriculture and Food. We presented to them our range of ingredients as well as our commitment to our producers and food trades. A big thank you!
Numerous exchanges with all the other people who came to see us!
Like Méline Ardouin, Solveig Hoyaux and Emma Buhart, the finalists of the Fruits de Talent 2021 edition; Matthias Giroud and the CFA of Blagnac (mixology program), and also Dominique Campergue and Raphaël Dussuelle from the CFA of Cahors and and all the other chefs and professionals who were able to discover or rediscover our wide range of 100% natural fruit ingredients.
Thank you to everyone for visiting our stand at the SIRHA Lyon, exchanging with us and tasting our new ingredients.
