Guests were welcomed at the “Atelier du Fruit & du Végétal” – Andros Chef’s creative workshop – for an immersive training experience.
We hosted four talented chefs who explored three key gastronomy pillars alongside our expert teams. This Atelier is more than a workshop: it’s a space for exchange and co-creation where ideas for new fruit ingredient solutions are born.
It regularly brings together chefs, suppliers, and culinary professionals to learn, share, and innovate around the endless possibilities offered by fruit.
An exclusive culinary training with renowned chefs
For this session, three iconic partner chefs from the world of gastronomy shared their expertise with our guests:
- Stéphane Reinat, artisan baker and trainer – Bakery
- Stéphane Augé, Meilleur Ouvrier de France glacier – Ice Cream & Frozen Desserts
- Florence Lesage, World Pastry Arts Champion – Pastry
Focus on: Innovation and Excellence in Gastronomy
Glacetronomy workshop – Stéphane Augé
Stéphane Augé, Meilleur Ouvrier de France glacier, led a training session on ice cream and frozen desserts, exploring the creative possibilities offered by the Andros Chef range of ingredients. From sorbets to ice creams and granitas, each creation was designed to highlight the richness of fruit, with perfectly balanced textures achieved through the use of pectin.
Pastry workshop – Florence Lesage
During this pastry-focused session, Florence Lesage, World Champion of Confectionnary Arts, captivated the audience with three refined creations:
- a vegan plated dessert,
- a citrus entremets,
- and a reinvented Black Forest.
Through these creations, she showcased the elegance of contemporary pastry, with a perfectly balanced sweetness that allows the natural flavor of the fruit to shine.
Bakery workshop – Stéphane Reinat
Stéphane Reinat, Master Baker with an international background and trainer at the Christian Vabret School, shared his passion for bread and viennoiserie through fruit-inspired and technically refined creations. Trained at the Maison des Compagnons du Devoir, he embodies artisanal excellence and the transmission of savoir-faire.
A complete training experience with the Fruit Tour
Beyond the creations, our guests explored our experimental orchard alongside the Fruit Sourcing team and visited our R&D center, where tailor-made fruit ingredients are developed to meet the needs of chefs around the world.
Thanks for sharing
We warmly thank our guest chefs for their curiosity, talent, and commitment:
- Ms. Sevda Dursum
- Mr. Jim Sadiki
- Mr. Michel Estephan
- Mr. Stefano Callaioli
Coming from Saudi Arabia, the United Arab Emirates, and Morocco, they enriched this immersive experience with their perspective, expertise, and passion.
