Ponthier SA
Chef's corner…
le 2008-6-27
Pierre-Yves Lorgeoux, Master Chef of France
Vichy, France
Endowed with a solid reputation, Pierre-Yves Lorgeoux, is Master Chef of France and Chef at the N3 restaurant (N3 for New, Natural and Nutrition) and the Bistrot Albert Londres from the hotel les Célestins in Vichy. He is a creative, passionate chef, who artfully combines flavors, lightness, gastronomy and dietetics for the benefit of gourmets.
Praising lightness as a religion in his cooking, his passion for well-being led him to publish works such as «Passions équilibrées. Gastronomie diététique» issued in 2003: which received a Cook Book Award in the nutrition and health category, and « Légèreté et Saveurs. La grande cuisine diététique au fil des jours » issued in 2008.
““Every chef has a habit of comparing every product. It is the only way to progress and discover what we call “a gem”. I heard about Ponthier’s fruits purees by reading about them in a cooking magazine. I enjoyed the presentation so I decided to order samples which I received within a couple of days. I was impressed by the quick delivery, the reception I received on the phone and the reliability that made me committed right away. Let’s talk about the product now… Well, it’s simply a question of taste…a taste of fruits which is quite obvious. When you taste these purees, you realize that everything is there: first, the colour is magnificent, so, you dip your spoon into it… and feel an incredibly smoothness. Your palate is eager for another taste, so you dip back immediately, to meet the fruit again.
I am constantly searching for taste, my passion, my quest, my source of inspiration... I even created a dessert illustrating what Ponthier’s products represent to me: light raspberry mousse with grated chocolate and cereals…”
Vichy, France
Endowed with a solid reputation, Pierre-Yves Lorgeoux, is Master Chef of France and Chef at the N3 restaurant (N3 for New, Natural and Nutrition) and the Bistrot Albert Londres from the hotel les Célestins in Vichy. He is a creative, passionate chef, who artfully combines flavors, lightness, gastronomy and dietetics for the benefit of gourmets.
Praising lightness as a religion in his cooking, his passion for well-being led him to publish works such as «Passions équilibrées. Gastronomie diététique» issued in 2003: which received a Cook Book Award in the nutrition and health category, and « Légèreté et Saveurs. La grande cuisine diététique au fil des jours » issued in 2008.
““Every chef has a habit of comparing every product. It is the only way to progress and discover what we call “a gem”. I heard about Ponthier’s fruits purees by reading about them in a cooking magazine. I enjoyed the presentation so I decided to order samples which I received within a couple of days. I was impressed by the quick delivery, the reception I received on the phone and the reliability that made me committed right away. Let’s talk about the product now… Well, it’s simply a question of taste…a taste of fruits which is quite obvious. When you taste these purees, you realize that everything is there: first, the colour is magnificent, so, you dip your spoon into it… and feel an incredibly smoothness. Your palate is eager for another taste, so you dip back immediately, to meet the fruit again.
I am constantly searching for taste, my passion, my quest, my source of inspiration... I even created a dessert illustrating what Ponthier’s products represent to me: light raspberry mousse with grated chocolate and cereals…”
le 2006-12-11
Thierry Marx
Pauillac, France (33)
In 2006, THIERRY MARX was twice recognised as "Chef of the year", first of all by GAULT & MILLAU, then, just recently by his peers.
Holder of a CAP vocational training certificate in pastry cooking, he completed his training as a journeyman or "Compagnon du Devoir" making the traditional "tour of France", then worked for some of the most renowned patisseries (LEDOYEN, TAILLEVENT, ROBUCHONÉ). This chef, today doubly starred, has followed a career than can be described as anything but ordinary. A pronounced taste for travel, some significant and sometimes traumatic experiences, and above all extraordinary powers of observation have forged his style and guided his inspiration, which, verging on the philosophical, is based on respect for produce and an open mind. His cooking is an authentic expression of this concern for authenticity.
Although he sees creation as a solitary activity, he is nevertheless convinced of the enrichment that sharing can provide and with a group of young chefs has created a dynamic association called Génération.C, which works hard to circulate information, promote the profession and encourage new vocations among young people.
He has been the initiator of a cuisine that overturns the established codes and refuses the diktat of convention and opposition to change, and which in the end delights the spirit as much as the eyes and the taste buds. In his laboratory, he tests over 1600 recipes a year. But he refuses to be categorized as a proponent of "molecular cuisine", which would be simplistic and a caricature. If he does de-structure products and dishes, it is only so that he can better reconstruct them, and propose solutions that restore as closely as possible the taste and texture, whilst smoothing out the difficulties of preparation or the gustatory discomfort of the original product.
This inveterate nomad and lover of Asia travelled the length and breadth of the continents before, it seems, provisionally setting down his bags in the Médoc, "lured by the challenge offered by Jean-Michel CAZES: to create a fine table in the middle of this isolated region". An important meeting between two men that everything seemed to set apart, but who, for the last 7 years, have worked together on a very successful project.
When Thierry MARX discovered the PONTHIER range, he tasted all the flavours one by one and gave his overwhelming approval to the authenticity of the flavours. His visit to the factory confirmed his first impressions; he found there the rigour and respect for the product that he appreciates.
His desserts demonstrate perfectly the gustatory excellence of these purees, "this is truly the product itself", free of unnecessary tricks or parasitic additives.
In 2006, THIERRY MARX was twice recognised as "Chef of the year", first of all by GAULT & MILLAU, then, just recently by his peers.Holder of a CAP vocational training certificate in pastry cooking, he completed his training as a journeyman or "Compagnon du Devoir" making the traditional "tour of France", then worked for some of the most renowned patisseries (LEDOYEN, TAILLEVENT, ROBUCHONÉ). This chef, today doubly starred, has followed a career than can be described as anything but ordinary. A pronounced taste for travel, some significant and sometimes traumatic experiences, and above all extraordinary powers of observation have forged his style and guided his inspiration, which, verging on the philosophical, is based on respect for produce and an open mind. His cooking is an authentic expression of this concern for authenticity.
Although he sees creation as a solitary activity, he is nevertheless convinced of the enrichment that sharing can provide and with a group of young chefs has created a dynamic association called Génération.C, which works hard to circulate information, promote the profession and encourage new vocations among young people.
He has been the initiator of a cuisine that overturns the established codes and refuses the diktat of convention and opposition to change, and which in the end delights the spirit as much as the eyes and the taste buds. In his laboratory, he tests over 1600 recipes a year. But he refuses to be categorized as a proponent of "molecular cuisine", which would be simplistic and a caricature. If he does de-structure products and dishes, it is only so that he can better reconstruct them, and propose solutions that restore as closely as possible the taste and texture, whilst smoothing out the difficulties of preparation or the gustatory discomfort of the original product.
This inveterate nomad and lover of Asia travelled the length and breadth of the continents before, it seems, provisionally setting down his bags in the Médoc, "lured by the challenge offered by Jean-Michel CAZES: to create a fine table in the middle of this isolated region". An important meeting between two men that everything seemed to set apart, but who, for the last 7 years, have worked together on a very successful project.
When Thierry MARX discovered the PONTHIER range, he tasted all the flavours one by one and gave his overwhelming approval to the authenticity of the flavours. His visit to the factory confirmed his first impressions; he found there the rigour and respect for the product that he appreciates.
His desserts demonstrate perfectly the gustatory excellence of these purees, "this is truly the product itself", free of unnecessary tricks or parasitic additives.
le 2006-7-19
Philippe Jego, M.O.F. and M.C.F.
Cadiz, Spain
Before he came to Spain, Philippe used to work at La Tour d'Argent in Tokyo at the New Otani hotel. Since he arrived in Cadiz in 2004, he worked for the opening of the hotel complex devised by M. Bernard Devos, a project he loved at first sight. The opening occurred in September 2005 with a French gastronomic restaurant, an Asian Restaurant, a Brunch, a golf club (18 holes) and a swimming pool. The whole complex located on an extraordinary site at the end of the Iberian Peninsula.
20 people work in the Kitchen, among whom, Pastry Chef Akiyama who used to work with him in Japan.
Philippe happened to know about PONTHIER's fruit purees in Japan and managed to bring them over to him in BenalupÉWe have met at the Congress of "Maitres Cuisiniers de France", which he organized, and he gave us his impressions É
In the Ponthier range, his favourite is definitely the red fruits puree, which is natural and accurate. But, in Andalusia, his purpose was to try to make desserts with a local touch. "I have created a dessert called " pleasure of turron with its 2 chocolates " associated with an Andalusian olive oil sherbet. In the turron, I introduce a reduction of peach coulis crystallized with almond puree. And as a final touch, I add some pure Ponthier peach puree as a coulis".
Before he came to Spain, Philippe used to work at La Tour d'Argent in Tokyo at the New Otani hotel. Since he arrived in Cadiz in 2004, he worked for the opening of the hotel complex devised by M. Bernard Devos, a project he loved at first sight. The opening occurred in September 2005 with a French gastronomic restaurant, an Asian Restaurant, a Brunch, a golf club (18 holes) and a swimming pool. The whole complex located on an extraordinary site at the end of the Iberian Peninsula.20 people work in the Kitchen, among whom, Pastry Chef Akiyama who used to work with him in Japan.
Philippe happened to know about PONTHIER's fruit purees in Japan and managed to bring them over to him in BenalupÉWe have met at the Congress of "Maitres Cuisiniers de France", which he organized, and he gave us his impressions É
In the Ponthier range, his favourite is definitely the red fruits puree, which is natural and accurate. But, in Andalusia, his purpose was to try to make desserts with a local touch. "I have created a dessert called " pleasure of turron with its 2 chocolates " associated with an Andalusian olive oil sherbet. In the turron, I introduce a reduction of peach coulis crystallized with almond puree. And as a final touch, I add some pure Ponthier peach puree as a coulis".
le 2006-6-21
Emmanuel Ryon, M.O.F and World Champion
Moscow, Russia
When Andrey DELLOS, the powerful restaurant's owner in Moscow went to find Emmanuel RYON at BELLOUET CONSEIL in May 2005, his ambitious aim was clear: to create the best cake shop in the world; the "CAFÉ POUCHKINE" cake shop.
As usual, the famous businessman perfectly aware of the stakes and the requirements of the Russian customers realized he had to leave nothing to chance and decided to entrust the 1999 Pastry World Champion and 2000 French best Ice Cream maker Emmanuel RYON with this project, supported by the 2004 French Champion of desserts, Mathieu MANDARD.
The new 500m2 pastry laboratory fully created by Emmanuel supplies the famous café Pouchkine as well as 6 other restaurants of the group with its ice-creams and sherbets. The desserts by the plate are intended for the brand new ultra luxurious restaurant, TURANDOT (55 millions euros of investment) which opening was related in the worldwide headlines in December 2005. Café Pouchkine cake shop just opened early April 2006.
Emmanuel has only one way to choose his purees: to taste, compare and select
"what I really appreciate with the PONTHIER purees is the authentic taste of the fresh fruit and its colour. My favourites are the coconut, pear, green apple, passion and mandarin. I am currently putting it on scene in one of my dessert by the plate: chocolate and pecan brownie, mandarin sherbet, cocoa crispy and chocolate and honey doughnut"
When Andrey DELLOS, the powerful restaurant's owner in Moscow went to find Emmanuel RYON at BELLOUET CONSEIL in May 2005, his ambitious aim was clear: to create the best cake shop in the world; the "CAFÉ POUCHKINE" cake shop.As usual, the famous businessman perfectly aware of the stakes and the requirements of the Russian customers realized he had to leave nothing to chance and decided to entrust the 1999 Pastry World Champion and 2000 French best Ice Cream maker Emmanuel RYON with this project, supported by the 2004 French Champion of desserts, Mathieu MANDARD.
The new 500m2 pastry laboratory fully created by Emmanuel supplies the famous café Pouchkine as well as 6 other restaurants of the group with its ice-creams and sherbets. The desserts by the plate are intended for the brand new ultra luxurious restaurant, TURANDOT (55 millions euros of investment) which opening was related in the worldwide headlines in December 2005. Café Pouchkine cake shop just opened early April 2006.
Emmanuel has only one way to choose his purees: to taste, compare and select
"what I really appreciate with the PONTHIER purees is the authentic taste of the fresh fruit and its colour. My favourites are the coconut, pear, green apple, passion and mandarin. I am currently putting it on scene in one of my dessert by the plate: chocolate and pecan brownie, mandarin sherbet, cocoa crispy and chocolate and honey doughnut"
le 2006-1-13
Ramon Morato, Best Artisan Confectioner Master of Spain in 1997, Director of Chocovic School
Barcelona, Spain
Ramon Morato is a trained confectioner and was awarded the title of Best Artisan Confectioner Master of Spain in 1997. He runs the famous Chocovic Pastry school and is one of the founders of the prestigious Cacao Sampaka boutiques. His creations can be seen on his personal website at www.ramonmorato.com
"About three years ago we discovered Ponthier products on the Spanish market. At the school since that point, we use only this brand for all our preparations that require fruit mainly in courses for pastry, restaurant desserts, ices and sweets etc.
In my opinion, this range of products stands apart from all the others for the following reasons: the taste of the fruit is clean and direct without added flavourings, the colour is each fruit's natural colour and it is reassuring to know that there are no colourings and that the production is constant. There is also the new, modern and functional packaging, perfect for use in our laboratories".
Ramon Morato is a trained confectioner and was awarded the title of Best Artisan Confectioner Master of Spain in 1997. He runs the famous Chocovic Pastry school and is one of the founders of the prestigious Cacao Sampaka boutiques. His creations can be seen on his personal website at www.ramonmorato.com
"About three years ago we discovered Ponthier products on the Spanish market. At the school since that point, we use only this brand for all our preparations that require fruit mainly in courses for pastry, restaurant desserts, ices and sweets etc.
In my opinion, this range of products stands apart from all the others for the following reasons: the taste of the fruit is clean and direct without added flavourings, the colour is each fruit's natural colour and it is reassuring to know that there are no colourings and that the production is constant. There is also the new, modern and functional packaging, perfect for use in our laboratories".
le 2006-1-12
Laurent Lherisson, Executive Pastry Chef
WESTIN Kuala Lumpur, Malaysia
" After more than seven years working on the incredible continent of Asia, infusing all those spices, creating all those flavours and taking advantage of all the fruits that are so unique, it really is great for me to be able to introduce people to fruits such as wild strawberries and melon (real melon), not forgetting the wonderful chestnuts that are in season at the end of the year and that require great patience for glazing. .
The Ponthier family has aimed at just the right level. The service is personalised, the packaging is carefully designed to protect the fruit and there is a very good and constant product quality. It's a winning formula".
Laurent Lherisson: www.laurentlherisson.com
" After more than seven years working on the incredible continent of Asia, infusing all those spices, creating all those flavours and taking advantage of all the fruits that are so unique, it really is great for me to be able to introduce people to fruits such as wild strawberries and melon (real melon), not forgetting the wonderful chestnuts that are in season at the end of the year and that require great patience for glazing. .The Ponthier family has aimed at just the right level. The service is personalised, the packaging is carefully designed to protect the fruit and there is a very good and constant product quality. It's a winning formula".
Laurent Lherisson: www.laurentlherisson.com
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