CONTEMPORAR Y FOOD. Gastronomy in the Ardèche Clément Faugier.
-
Upload
steven-conley -
Category
Documents
-
view
224 -
download
2
Transcript of CONTEMPORAR Y FOOD. Gastronomy in the Ardèche Clément Faugier.
CONTEMPORARYFOOD
Gastronomy in the Ardèche
Clément Faugier
Clement FAUGIER’s factory in PRIVAS
The Ardèche ! A small department in the south-east of France where we can find chestnuts, one of the basic elements in the Ardèche cooking.
In Privas, the world capital for chesnuts, there is a first-class company. It’s called Clement Faugier from the name of its creator.
Clément Faugier company has existed since 1882. Indeed, at that time, the breeding of silkworms knew a very hard crisis so the young Clement Faugier, willing and active didn’t give up and founded a large-scaled factory.In the 1880s, harvests of chestnuts were abundant and lots of persons were unemployed, so available. In a few years, he managed to save the region.
Today, this factory creates lots of very different delicacies which are appreciated by everyone like sweets, jams, desserts, ice cream, chestnut spread…
These delicacies can be offered at Christmas or other celebrations.
The products are based on chestnuts imported from France (between 20 and 25% according to the season) and from Italy (Naples, Turin), Spain and Portugal. Clément Faugier offers always more products so needs always more chestnuts. But chestnuts are becoming rare. Soon, they will probably come from South America as they cultivate the same kind of chestnuts as in France.
Even if the company has existed for 130 years, chestnuts are still a cult product because they can be eaten in many different ways. Some people call this produce « the cream of cream ».
Moreover, Clement Faugier has established partnerships with many food industries, the best-known being Nestlé (for MaronSui’s dessert created in 1965).
The company mascot Marono was created in 1938 and designed with chestnut shells.
This character, created by the designer Bellanger and very easy to recognize, enhances Clement Faugier’s reputation in 80 countries in the world as the French market is saturated.
In Europe, Danemark, Germany, Italy, England and other countries import Clement Faugier’s products. After Japan and China, the company extended its market to India in luxury hotels or delicatessens. We can find chestnut and other byproducts everywhere.
That implies a turnover up to 20 million euros.
Clement Faugier is famous for its know-how and top quality products.
Last year, in 2012, the company, which is the leader in the world, celebrated its 130th anniversary.
Many years of pleasure and love of good food.
Lorène
Gastronomy from Ardèche
Ardèche department full of traditions and flavours
Terre Adelice Ice cream
An important
part of the
Ardèche
gastronomy
are the Terre
Adelice ice
creams.
The company and the production
The Terre Adélice firm was founded in 1995 by two brothers Xavier and Bertrand Rousselle. They both wanted to engage in a commercial activity which respected nature. That is why they decided to produce ice creams with local products. Their products are very original, because they are made with natural products which they find in the local biodiversity.
The factory is located in a little town of Ardèche : Saint Sauveur
de Montaigut. People from Terre Adelice chose to produce their
ice creams in a very special way : Instead of using machines made
for mass industrial production, they prefer using a traditional,
small-scale mode of production. This is what makes the quality of
their products.
Terre Adelice factory
Terre Adelice and organic products
To produce in an eco-friendly way, the
Terre Adelice firm created a range of
organic products. The « AB » eco-label
which is shown here guarantees that
the ice creams are made using organic
products.
Terre Adelice, an original firm
Terre Adelice offers a lot of very original flavours, all
made with products from Ardèche:
• Fruit, like chestnuts, cherries, blueberries,
blackberries
•Vegetables, like leeks
•And other special things like goats’ cheese !
THE PICODON CHEESE
• Picodon is a goat-milk cheese made in
the region around the Rhône River in
southern France.
• The production can be farmhouse, or
industrial, and the final product contains at
least 45% fat.
• Picodon is manufactured throughout the year,
although farmhouse production only occurs
between spring and autumn.
• A total 584 tons was produced in 2005.
• The « AOC » status was granted in 1983. It’s the
French certification for wines, cheeses, butters
and other agricultural products.
• The production primarily takes place in the departments of
the Ardèche and the Drôme, though regulations also allow
the canton of Barjac in the Gard and Valréas in the
Vaucluse to produce them.
The cheese is small, flat and circular in shape. It is between 5 and 8 centimetres wide and between 1.8 and 2.5 centimetres high.
The colour varies from speckled white to golden according to the maturing.
Young, the cheese has a soft white rind and has a gentle, fresh taste.
Older, it can lose half of its weight resulting in a golden rind with a much harder centre and a more concentrated flavour.
Young Picodons Mature Picodons
Goats used to make Picodon are the Alpine Chamoisée and the
Saanen.
A goat produces around 3 litres of milk every day. The fabrication of
one picodon requires at least ½ litre of milk.
In order to obtain its particular
taste, goats feed themselves with
grass but also hawthorn, juniper,
hazelnut, acorn, chestnuts,
lavander and lime tree.
Valcrest firm
The Valcrest firm works as a
cooperative with more than 500
milk producers.
It transforms and commercializes
all the goat and cow milk
collected by its members, most of
them in the Rhône Alpes region.
The Crest factory, in the Drôme departement, in the
heart of the Picodon « AOC » zone, is specialized in
goat-cheese. It collects more than 12 million litres of
goat milk every year from 240 producers in the
Drôme, the Ardèche and beyond.
According to the factory, more than 40% of its
production is exported mostly in the United States and
the European Union.