Need inspiration for your future galette des rois? Discover our recipe booklet with 5 chefs’ recipes
Freshly picked fruits arrive in our “first-transformation” labs, located as close as possible to our orchards and planting sites. That’s where flavour preservation happens!
After a very successful first edition, France’s most fruit-forward pastry competition is setting the stage again: Applications are open until February 4, 2022. Find all the information you need in order to participate in this major moment of transmission right here.
From September 23rd to 27th, SIRHA, the unmissable event in gastronomy and Food Service, took place in Lyon. Paced by numerous international competitions, SIRHA is a lovely opportunity for Andros to meet clients and partners.
Fruit Talents 1st edition movie
The Amont Fruitier of the Andros Group is an exception in the industrial fruit transformation sector. Its cornerstone? Full integration, allowing for long-term partnerships with producers.
Meet us at the next Sirha in Lyon Hall 6 Booth D79.
Fall / Winter 2021 edition
At Andros, everyone is “curious by nature,” but some more than others.
Want to make the best ice creams and sorbets with Andros Chef products?
It’s cherry season! Here at Andros Chef we work hand in hand with our producers in France and around the world to grow top quality fruit for our ingredients, which ultimately become part of your creations. Here’s a juicy, inside look at cherry season. Edouard, cherry producer from Apt in Lubéron department. Credit video: @bruitdetable