In professional pastry, performance is not achieved solely in the kitchen. It begins much earlier, where fruit is grown, selected and first transformed. At Andros Chef, upstream fruit sourcing is not simply a logistical step: it is a strategic pillar. Varietal expertise, harvesting at optimal ripeness, close collaboration with growers and strong R&D expertise create … Continued
To understand what is inclued in this unique Fruit Sourcing, explore the backstage of “Amont Fruitier”. Discover, through several exclusive episodes, all the work provided by our fruit sourcing team.
In Spain, the quality approach is built upon terroirs, farming practices and research so as to grow the best citrus varieties.
3 questions for Damien Chapoulart, Amont Fruitier Director of the Andros group, to better understand the new horizons for fruit and ongoing R&D
Andros makes it a point of honour to offer quality products with a sustainable approach. This starts with precise sourcing allowing the selection of the best soil, climate, variety — and human — alignment.
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!
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.
At Andros, everyone is “curious by nature,” but some more than others.
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
Login
