PhilosophyTradition and InnovationRecreating the flavours of bygone days and producing unexpected combinations of tastes to ensure that eating is always a pleasure. Bernard LE GULVOUT, Master Jam Maker, has developed a traditional technique for small-scale production using an open jelly pan, the only way of bringing out the full subtlety of the flavours while retaining the richness of the natural colours. Tenacity, Know How and Passion enable L’EPICURIEN to win an award, presenting the range “Cheese & Fruit Confits”, at the second edition (2008) of the Competition named Innovation in Languedoc Roussillon for “The Company’s Global Strategy of Innovation” category. |
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