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Ponthier, official sponsor of the 2010 German barkeeper championship

adresse@decontact.fr — Mon, 26 Jul 2010 02:00:00 +0100

On Monday July 26, 2010, Ponthier attended the German barkeeper Championship which was organized in Cologne by the Deutsche Barkeeper Union.

While the competition was in full swing, Ponthier let the barkeepers taste molecular cocktails and discover the latest flavors of its frozen range of fruit purees.

The Ponthier booth was runned by famous mixologist Sébastien Bonnefoi (Urban Bar founder in Shanghai, former Bar Manager of famous Bar Rouge, consultant for Pernod Ricard and winner of many mixology competitions), who made fruit puree based spherifications.

The demonstrations were a big success among the Bar Managers who were very impressed.
Ponthier kindly thanks Sébastien Bonnefoi, the Urban Bar team and Geoffrey for their great collaboration.

Ponthier hosts Gourmet House in Objat

adresse@decontact.fr — Fri, 23 Jul 2010 02:00:00 +0100

On Friday july 23rd, 2010, Ponthier was pleased to receive in Objat the sales team of Gourmet House, Ponthier’s distributor in Hong Kong. The Gourmet House team was presented the company and then visited the plant and the factory with Mr Ponthier.
After tasting Ponthier newest flavors like watermelon, prickly pear and ruby peach, our guests had training by Chef Christophe Champagnac who demonstrated how to make espumas, spherifications, sorbets and dressings with fruit purees. Those applications delighted their tastebuds !

We kindly thank the Gourmet House team who came a long way to visit us.

Ponthier at the Bar Show 2010 in London

adresse@decontact.fr — Thu, 17 Jun 2010 02:00:00 +0100

The Bar Show 2010, which brings together mixologists and bar industry leaders, occured in London on June 15 and 16.

Ponthier attended the show and let the Bar Managers discover the quality of their fruit purees. The booth was runned by the famous mixologist Sébastien Bonnefoi (Urban Bar founder in Shanghai, former Bar Manager of famous Bar Rouge, consultant for Pernod Ricard and winner of many mixology competitions).

The visitors discovered new molecular cocktails made thanks to theTeckni-Motion Liquid process. Using the Texturas products, Teckni-Motion Liquid is using techniques of molecular cuisine and is applying them to the cocktail world. It enables Bar Tenders to create spherifications, emulsifications and gelifications from liquids and cocktails...

Thanks to the creativity of Sébastien Bonnefoi and the quality of the Ponthier fruit purees, demonstrations were a big success among the Bar Managers who were very impressed.

Ponthier kindly thanks Sébastien Bonnefoi, the Urban Bar team and Geoffrey for their great collaboration.

Mathieu Mandard - Pastry chef

adresse@decontact.fr — Tue, 15 Jun 2010 02:00:00 +0100

Art Macaron

Paris 6th arrondissement

Mathieu Mandard is a young and gifted pastry chef. He started his career with Patrick Chevallot and Philippe Segond, both M.O.F. Mathieu came to live in Paris in 2002 and worked at the Four Seasons Hotel George V. In 2004, he won the famous French desserts championship.
In 2005, Mathieu Mandard met Emmanuel Ryon (M.O.F.), who offered Mathieu to come and work with him at the Café Pouchkine Pastry in Moscow. Mathieu said yes and left France to live in Russia for 3 years.
In 2009, Mathieu came back and decided to start a new ambitious project: opening his own patisserie. Called Art Macaron and located at 129 boulevard Montpartnasse in the 6th arrondissement in Paris, the opening of the shop occurred on april 7, 2009.
Art Macaron sells various macaroons and pastries, but also offers brunches, breakfasts and lunxh boxes.

Mathieu Mandard has been using the Ponthier fruit purees for several years.
“I discovered Ponthier in Moscow. Emmanuel Ryon and I made tests on several fruit purees brands, and we picked Ponthier. We started working with Ponthier right after we tried it. The quality of the purees is the most important advantage to me. There is such a fruit concentration, it’s a huge difference! The flash-pasteurization process keeps the purees color bright and vivid. I especially like exotic flavors, for instance coconut, mango and passion fruit. Those flavors are exceptional. I use the coconut in my macaroons, and their taste is unbelievable.

For the winter season 2009/10, Mathieu created a wonderful chestnut macaroon recipe made with the Ponthier chestnut puree.

PASTRY DEMONSTRATION BY OLIVIER MENARD

adresse@decontact.fr — Wed, 26 May 2010 02:00:00 +0100

At Intercontinental City Stars, Cairo, Egypt

On Monday, June 7 2010, Pastry Chef Olivier Menard gave a new demonstration for Ponthier fruit purees.
Olivier Menard is a respected professional, among Chefs. He started at Bellouet Conseil and worked in some of the very famous French “Maison” such as Fauchon, La Maison du Chocolat and Paul, just to name a few. More recently, he was a Chef at Pierre Herme Pastry School inside Ferrandi area in Paris.
Ponthier has been collaborating with AM FOOD in Egypt for already 3 years. The company is known as the most serious local distributor. AM team perfectly organized the event at Intercontinental City stars in Cairo.

More than 60 Chefs attended the demonstration and were very curious to see pastries made with Ponthier fruit purees. They asked many questions and were eager to learn from Chef Olivier's skills! This kind of event is very scarce in Egypt, so the public was thrilled to attend the event and taste new and delicious pastries!

We wish to kindly thank the Intercontinental hotel Executive sous Chef Hossan El Din Soliman, who hosted the event in his kitchen!

PONTHIER AT THE FOOD ASIA EXHIBITION

adresse@decontact.fr — Fri, 26 Mar 2010 03:00:00 +0100

In SIngapore

Ponthier attended with a reduced team at Food and Hotel Asia 2010 show in Singapore. This trade show took place from April 20 to April 23 at Singapore Expo Convention Center, in spite of the flights cancellations due to the volacno !

This was the occasion to support our local distributor, FROSTS FOODS AND BEVERAGE

PONTHIER AT THE GOURMET WORLD SHOW 2010 IN SHANGHAI

adresse@decontact.fr — Fri, 19 Mar 2010 03:00:00 +0100

From March 17th to 19th, 2010, Ponthier attended the Gourmet World show 2010 at the Pudong Expo in Shanghai.

For its second edition, the show was dedicated to gourmet cooking, to top-of-range catering and hotel trade in South Eastern Asia, and it was hosting the final selections for the Bocuse d'Or Asia.

The Ponthier booth was located at the beginning of the show and attracted numerous visitors. The Ponthier team let many chefs taste various products, and the newest fruit purees flavors as well.

We would like to kindly thank Alex Lim for his support and presence on the booth!

Party organized by Ponthier's german distributor Weihe in Berlin

adresse@decontact.fr — Wed, 03 Feb 2010 03:00:00 +0100

On february 2nd, the company Weihe, which already distributes Ponthier's refrigerated range of fruit purees in Berlin, organized a party with more than 200 guests for the launch of Ponthier's frozen range.

The party took place in a famous new restaurant of Berlin: the Austernbank.

A bar had been specially created at the center of the restaurant, and 3 bartenders were making cocktails with fruit purees.

M. Guido Fuhmann (who is a famous pastry chef from Berlin and has been working at the Ritz Carlton Singapore) attended the party and presented fruit pastries to the guests. More than 600 mignardises made with the Ponthier purees were offered!

The night was a great sucess and the guests were thrilled to discover the newest flavors of the frozen puree range: watermelon, ruby peach and prickly pear.

We kindly thank our distributor Weihe for a wonderful night and a perfect organization!

PONTHIER AT SIGEP AND FRESHCONEX SHOWS

adresse@decontact.fr — Wed, 20 Jan 2010 03:00:00 +0100

In Rimini and Berlin

For the 1st time, Ponthier attended the SIGEP exhibition, the international show for ice creams and gelatos in Remini, Italia, january 23-27.

Ponthier also attended Fruit Logistica in Berlin, february 3-5. The booth was located in Freshconex, the exhibition specialized in the fresh produce convenience sector.

DEMONSTRATION IN TAPEI BY CHEF THIERRY MARX

adresse@decontact.fr — Fri, 15 Jan 2010 03:00:00 +0100

Taipei, Taiwan

On Friday, January the 15th at the Regent Hotel in Taipei, chef Thierry Marx gave a demonstration for Ponthier fruit purées.

Besides the 80 people who attended the event, the Taipei press also covered the demonstration.
Thierry Marx, a 2-star Michelin chef, is very familiar with Ponthier products because he uses them routinely in his restaurant Cordeillan Bages, Relais&Chateaux at Pauillac.
He likes to promote the taste of fresh, mature fruit in his amazing recipes, which are strongly based around playing with textures and temperatures.
During the demonstration he presented, amongst other things, fruit soufflés and quick sorbets made using liquid nitrogen. He took another look at mousses and jellies with some original uses of texturisers and gelling agents: no doubt fruit purées were present in all their forms !

The demonstration was being organised by Ponthier, France, and its local distributor : Treasure Foods.
Thanks to Pastry Chef Laurent Du Régent, who helped a lot!

Exclusive: watermelon puree is available!

adresse@decontact.fr — Thu, 01 Oct 2009 02:00:00 +0100

Ponthier is proud to propose a new and exclusive frozen puree: the watermelon!

The watermelon puree contains 10% sugar, and has a very nice and vivid red color. It’s a fresh taste of summer all year round!

Frozen fruit purees : ruby peach

adresse@decontact.fr — Sat, 05 Sep 2009 02:00:00 +0100

Ruby peach is now available in the Ponthier frozen purees range.
With 10% sugar, the ruby peach’s brix reached 17.

The puree has a very smooth texture, slightly thicker than the white peach puree. Its color is red.

This puree is perfect for high-end pastries, ice creams, entremets and glazes.

Refrigerated fruit purees: the pomegranate

adresse@decontact.fr — Tue, 16 Jun 2009 02:00:00 +0100

Ponthier adds a new, original and trendy flavor to the refrigerated puree range : the pomegranate.

With 10% sugar, the pomegranate puree has a very fresh taste. It can be especially used in fruit drinks and cocktails.

Enjoy!!!

Frozen range : ground cherries are available!

adresse@decontact.fr — Mon, 08 Jun 2009 02:00:00 +0100

Ground cherries are now available in the IQF fruits range. Imported from Mexico, these ground cherries are packed in small trays of 250 grams, which usually represents an average of 50 fruits.

They have been selected for their good aspect and their great holding up after defrosting.
Ponthier physalis are mostly adapted for mousse cakes decoration, for plate desserts, and cocktails. But they are also used sometimes to create tarts and jams.

IQF fruits : redcurrants in bunches

adresse@decontact.fr — Sun, 12 Apr 2009 02:00:00 +0100

Coming from Europe, IQF redcurrants in bunches are now available!

Ponthier select the best variety that allows the IQF Redcurrant in bunches to keep its shape and not break. The redcurrant are packaged in 6 trays of 200 grams each.

Ponthier IQF Redcurrant in Bunches are adapted for plate decoration, desserts, entremets, ice creams, and cocktails

Frozen fruits range : mango chunks

adresse@decontact.fr — Fri, 13 Mar 2009 03:00:00 +0100

Harvested in India, the Ponthier mango chunks have been chosen for their ripeness and their quality after defrosting.

The mango chunks’ size is 10x10mm, and they come in thermoformed trays.

MICHEL PORTOS' DEMONSTRATION

adresse@decontact.fr — Fri, 06 Mar 2009 03:00:00 +0100

Hong-Kong

Chef Michel Portos has realized 4 recipes during a demonstration in Hong Kong, March 11, 2009. Michel Portos, Chef at the Saint James restaurant near Bordeaux in France, has been recently awarded an second Michelin star.

The event took place from 3.15pm in the Landmark Mandarin Oriental Hôtel. It was be a great opportunity to get new inspiration for recipes with Ponthier fruit purees.

Thanks to our local distributor, Gourmet House, for his support in the event organization.

New ! www.thefruitpureeschool.com

adresse@decontact.fr — Tue, 03 Mar 2009 03:00:00 +0100

The first virtual pastry school to learn all techniques using fruit purees

The Fruit puree School
The 1st virtual pastry school, with 24 hours open access.

With pratical tips and tricks, learn how to get the best of Fruit Purées & IQF Fruits.
Many manufacturers (like chocolate or foie-gras) started launching their own Schools. But it takes time to go and becomes costly for far-away professional chefs. Only few selected persons can afford such schools.
Organizing demonstrations in different countries is definitely a good option to spread out our French pastry know-how.
Ponthier organizes every year a large number of demonstrations worldwide.
These demonstrations are most of the time free for invited guests, not very frequent neither regular, and organized only in major cities….once again, it’s often a possibility for a limited number of persons.

Internet is free and is everywhere: Ponthier Company, producer of high quality fruit purées decided to create the 1st Online School for Fruit Purées. From now on, anybody, from anywhere in the world can be trained to the fruit purées techniques, for free and at anytime.
With more than 30 different short videos, everybody can learn how to make Fruit Mousse, Ice cream, jelly paste, but also more sophisticated & trendy recipes using texturas for spherification or to make frozen espumas using liquid nitrogen.

The online School also provides know-how about Purées & IQF Fruits, focussing on the production process and key elements which will make you understand and recognize what quality purées are.
The online teacher is among the best worldwide pastry Chefs; Emmanuel Ryon ( MOF and world champion) is also very close to Frederic Bellouet & Gabriel Paillasson,
Emmanuel Ryon has taught pastry for Bellouet for a long time.
Emmanuel Ryon is also the « author » of prestigious culinary creations at Café Pushkine in Moscow.
The Online fruit puree school also welcomes Great Chefs for demonstrations of full original recipes.The first 4th recipes signed byThierry Marx, are now available online.

This free and non-profit orientated website (it is accessible also if you are not a customer), Ponthier company wishes to inform, to teach and to provide everything related to the work of fruit purées. The informations & movies will soon be translated even in Chinese or Russian

Gulfood show 2009 in Dubai

adresse@decontact.fr — Tue, 03 Mar 2009 03:00:00 +0100

Ponthier has attended the 14th Gulfood Exhibition and Salon Culinaire, from february 23rd to february 26th in Dubai.

We wish to thank a lot our local distributor in Dubai: Green House, and all the visitors who spent time with us on our stand!

Matthieu Bijou – Executive Pastry Chef

adresse@decontact.fr — Wed, 04 Feb 2009 03:00:00 +0100

Restaurant Michel Rostang, 2 Michelin stars
Paris 17ème

At only 23 years of age, Matthieu Bijou is a highly ambitious young Pastry Chef who for several months has been part of the team at Michel Rostang’s two-Michelin-star restaurant.
Matthieu studied at the Colmar Catering College, specializing in “dessert à l’assiette”, and completed his training at Sucrécacao with James Berthier, the former Pastry Chef of Le Meurice. Matthieu is teeming with ideas and plans and is working hard to fulfill his ambitions; with the encouragement of James Berthier, he has participated in a great many competitions, winning many awards. Matthieu is currently preparing for the semi-final of the 2009 French Dessert Championships.
“I discovered Ponthier at a trade show while I was looking for new suppliers for my competition preparations. Their products, particularly their raspberry and white peach pulps, which I found to be exceptional, passed the taste test with flying colours: with your eyes closed, you would think that you were biting into a fruit that had just been picked in the garden. Therefore, I obviously choose Ponthier for its natural flavour, but I also feel that Ponthier is a very innovative company, always on the look-out for new ideas, as shown by the launch of its 100% pure fruit purées, for example…
I love to make a special strawberry or passion fruit jam for macaroons or petit fours using Ponthier pulps: the taste of the product is completely authentic. Or marshmallow: it’s so rare to be able to find that real natural fruit flavour... But those are not the only ideas that I have – far from it…”

Demonstration in Indonesia

adresse@decontact.fr — Sun, 11 Jan 2009 03:00:00 +0100

Emmanuel Ryon, World Champion Pastry Chef, MOF and World Champion of the Ice-cream Cup, has astonished more than 50 chefs & Pastry Chefs during a demonstration organized at the Grand Hyatt Jakarta with 6 different tasty and wonderful recipes such as Entremets Tutti Fruitti Delight, or Blackberry Crème Brulée Emulsion Green Tea. Such recipes brought to all our guests inspiration for new deserts made of Ponthier Fruit Purées and IQF Fruits. Thank to our distributor SARANAKULINA

Save your date from 24 to 28 January 2009 during SIRHA 2009 in Lyon (Eurexpo)

adresse@decontact.fr — Wed, 26 Nov 2008 03:00:00 +0100

The whole PONTHIER export team will be attending to SIRHA from 24 to 28 January in Eurexpo Lyon.
We are expecting you on the “DOME” space, in front of the main entrance.

Thierry Marx demonstration within the Salon du Chocolat

adresse@decontact.fr — Fri, 24 Oct 2008 02:00:00 +0100

Thierry Marx will realize one of his latest recipes, during a public demonstration within the Salon du Chocolat. The Chef will revisit as he is used to, a traditional gastronomic dish and will be presenting his own Pear Belle Hélène interpretation. This technique, peculiar to its cooking, allows the pear’s reconstruction, from Ponthier’s pear purée.
This demonstration will take place Friday 31 October from 2 to 3 pm during the “Michelin-starred Chefs Day” within the Salon du Chocolat framework (from 29 October to 2nd November, Porte de Versailles in Paris) .

Michel Trama - 3 Michelin stars

adresse@decontact.fr — Thu, 16 Oct 2008 02:00:00 +0100

L’Aubergade, Relais & Châteaux
Puymerol - France

Self-taught talented Chef with the prestigious « 3 Michelin stars”, Michel Trama settled in Puymerol, after his early stages in Paris, in a Thirteen’s century country house. Since then, l’Aubergade became one of the favourite rendez-vous of the worldwide gourmets. Drawing his inspiration from the exceptional gastronomic local production and traditional cooking, Michel Tram imagines a new way to prepare them with a touch of subtlety, using every sense and giving birth to creation such as its famous foie gras hamburger with ceps. In 2001, Michel Trama opened its own “Atelier des Sens”, a unique place where cooking lessons are given “a la carte”.
“I discovered Ponthier’s products when the sugar-free range was launched. I was looking for a natural and genuine fruit pulp to cook sauces. I needed some purées with no added-sugar. To be served with a lobster, I prepare a mango sauce with a pinch of ginger, olive oil and the mango purée 100% fruit. Then I mix the lot. Even with sugar-free products, I add some spice to restrain the taste of sugar coming from the fruit maturity. I use this sauce for plate decoration.”

Visit our booth Hall 6 stand K16 during SIAL 2008

adresse@decontact.fr — Wed, 08 Oct 2008 02:00:00 +0100

The whole team PONTHIER will be attending to SIAL from 19 to 23 October 2008 Parc des Expositions Paris Nord - Villepinte.
We are expecting you on our booth Hall 6 stand K16

Michel Portos

adresse@decontact.fr — Mon, 06 Oct 2008 02:00:00 +0100

Le Saint-James Relais & Chateaux
Bouliac - France

With his southern origins, Michel Portos never dreamt of a Chef career. Yet, he worked under Pierre Troigros authority in Roanne during a fulfilling experience, giving him the opportunity to travel a lot abroad. Chef of the Saint-James in Bouliac since then, where he is expecting his second “Michelin star”, he is deeply inspired by the gastronomic products from Aquitaine Basin especially sea products, with strong and iodine flavours. Michel Portos provides a light, innovative and quite uncluttered cooking to keep only the essence.

“First, I heard about Ponthier’s purées by my friend Thierry Marx. I was using a famous brand then, which is correct; I didn’t think about changing it. As a chef, I have to be open-minded and eager to try new products. As soon as I have tasted Ponthier’s purées, I really enjoyed them, especially the coconut for its genuineness. Since, I prepare espumas with it, alongside chocolate and celery. A strawberry gustative test convinced me for good; I was searching for a product as close as possible to fresh strawberries to intensify the juices I serve for breakfast, made from fresh mixed strawberries.”

Ponthier at the “PIR” show in Moscow

adresse@decontact.fr — Sun, 05 Oct 2008 02:00:00 +0100

From the 1st to the 4th of October, the « PIR » show was held in Moscow, early October. Created, more than 10 years ago, this show is the most important of the hotel and catering industry in Russia. Its popularity is increasing, owing to its culinary demonstrations and competitions such as the International Kremlin Cooking Cup.
Our frozen purées, coulis and fruits were displayed at our distributor's booth, Snow World. Yet, the happening was the successful pastry demonstration proposed by Johannes Vaxelaire, pastry Chef at the Café Pushkin, on the “Fall collection” theme. For Two hours, Johannes created three desserts, made from chestnut, lychee and green apple PONTHIER purées. Mignardises were given to the audience after each recipe, winning each attendee’s esteem.

Philippe Etchebest, 2 Michelin stars

adresse@decontact.fr — Thu, 18 Sep 2008 02:00:00 +0100

L’Hostellerie de Plaisance Relais & Chateaux
Saint-Émilion – France

Born Basque but settled in Bordeaux, Philippe Etchebest is a former athlete: playing rugby and boxing a few years ago. Hyperactive with a strong character, he is always achieving his goals like obtaining his second “Michelin star” in 2008. Chef of the “Hostellerie de Plaisance” in Saint Emilion since 2003, he proposes an inventive and attractive cooking where flavours from the French traditional cuisine are married with international culinary culture creating dishes branded by its distinctive signature.

“I have discovered Ponthier through Jean-Christophe Gratet, my distributor, someone I really rely on, because of his search for high quality products.
I have been seduced by the 100% fruit purées which offer a wide range of cooking and pastry creation possibilities. I keep in mind that, at present, our customers are looking for sugar-free desserts; in my opinion the sugar provided by the fruit is self-sufficient. I really appreciate the sugar-free raspberry purée. I serve it with a “Fontainebleau” fromage frais in its gauze. The purée is presented in a small dish, alongside two different flavours; then everyone can dress the fromage frais the way he wants.

Pierre-Yves Lorgeoux, Master Chef of France

adresse@decontact.fr — Fri, 27 Jun 2008 02:00:00 +0100

Les Célestins - Sofitel
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…”

Meeting our British distributor

adresse@decontact.fr — Tue, 24 Jun 2008 02:00:00 +0100

A British accent was resonating in Objat!
On Friday 13^th, the H&B Foods sales team, distributor across the UK, came to the raspberry and chestnut region, to meet Ponthier’s staff. The schedule, quite intensive, included a full training on Ponthier’s product line and manufacturing processes. First, Yves Ponthier had them visit the plant. Then, a fruit purees tasting, pleasing every palate, was offered to the visitors.
Lunch at a local inn was the occasion to demonstrate to the visitors that chestnuts are perfect in a salad with duck confit, that the combination of a delicate fish with mango sauce is simply delicious, and that you can allow all manner of extravagance for the creation of dessert. Everything was, of course, prepared with Ponthier’s products.
Last but not least, Christophe Champagnac, Chef at the restaurant Les Arums in Brive-la-Gaillarde, demonstrated his knowledge in creating sorbets, foam and espumas, incredibly fresh and tasty. Under the spell, the visitors felt assured that their journey had been a positive one.

www.hb-foods.co.uk
www.lesarums.fr

Meet us at FOOD ASIA

adresse@decontact.fr — Fri, 28 Mar 2008 03:00:00 +0100

Singapore, April 24-25

We'll be glad to meet you again at Food and Hotel Asia in Singapore.

Emilie will be at the SOPEXA FRENCH PAVILLION. 2C3 -11

Anne will take care of our corner in Culina booth.

We hope to see you there.

Frozen range

adresse@decontact.fr — Fri, 14 Mar 2008 03:00:00 +0100

Two new products had joined the frozen range:
- Half-cut figs thawing such as they can be used as dish decoration. They are, also, perfect prepared in jams or chutneys and in sweet and savoury delicacies, with foie gras for instance.
-Pomegranate purée allowing all kind of extravagance in your cooking!

Ponthier purees interpreted by Thierry Marx !

adresse@decontact.fr — Thu, 18 Oct 2007 02:00:00 +0100

COMING SOON (29 October 2008) : Discover 4 original recipes in video... The menu includes : frozen meringues, emulsions, spherifications...

Thierry Marx, Chef of the year 2006, 2 Michelin stars, accepted to create 4 exclusive recipes, inspired by our fruit purees, using new techniques (siphon, pacojet, spherification, liquid nitrogen..)...
He played the game with spontaneous enthusiasm and realized 4 dessert-making videos in his school of Cordeillan Bages. 8mn videos, will be available from our website for direct viewing or downloading. First 2 recipes, as from 29 October and the next ones from 12 November

Visit from our Russian distributor

adresse@decontact.fr — Wed, 05 Sep 2007 02:00:00 +0100

Training our distributors’ sales people is our responsibility

On September the 5th, Snow World, our distributor in Russia, sent his sales people to Objat for a full training to our products. The program included a factory visit, demonstrations, tastings… Florian Massart, our Culinary advidor, showed them the different ways to use purees to prepare delicious desserts.

Ponthier purees shown in Malaysia !

adresse@decontact.fr — Wed, 05 Sep 2007 02:00:00 +0100

Lucky Frozen, our Ponthier distributor in Kuala Lumpur gave our purees for tasting to Food&Hotel visitors.

From August 22nd to 25th, the Malaysia Food&Hotel exhibition was held in Kuala Lumpur Convention Centre. Lucky Frozen, our distributor there for many years, presented our range of products. Visitors have been able to taste our new mango puree 100% fruit, without added sugar… This product has really been appreciated there because it meets asian tastes for not too sweet flavours.

Ponthier demonstrations in China

adresse@decontact.fr — Mon, 23 Jul 2007 02:00:00 +0100

2 high class demonstrations in Shanghai and Beijing

Emmanuel Ryon, M.O.F. (Best Artisan of France) ice-cream and Pastry World Champion, was our ambassador in China from July the 16th to July the 20th.
His demonstrations took place at Skyway Landis in Shanghai and Hilton hotel in Beiging.
The programm included 6 original creations from mousse cakes to plate desserts, ice cream and sherbets.
More than 60 people attented the demonstrations and had the opportunity to taste all desserts created by Emmanuel.
We wish to thank a lot our local distributor, Friesland, and Chef Alex Lim for the perfect organization of these days.

Thierry Marx, Chef of the Year 2006 in France, partner with Ponthier

adresse@decontact.fr — Mon, 05 Feb 2007 03:00:00 +0100

Pauillac, France (33)

Thierry Marx, Chef of the Year 2006 in France, 2 Michelin stars, has just entered into a partnership with Ponthier. The collaboration includes the realization of original and exclusive recipes that open the way to new techniques for the uses of purees. Thierry Marx will also do some private demosntrations for selected customers of our distributors.

Food shows : Fruitlogistica (Berlin) and Gulf Food (Dubai)

adresse@decontact.fr — Sun, 04 Feb 2007 03:00:00 +0100

We were at Fruitlogistica (fruit and vegetable exhibition) in Berlin from Feb 8 to 10. the occasion to meet our chestnuts customers from Germany and abroad.

We also attended GULF Food in February participating with our local distributor in Dubai : Green House.

100% fruit purées

adresse@decontact.fr — Sun, 14 Jan 2007 03:00:00 +0100

To honour healthy cooking and dietetics, Ponthier launches the first range of sugar-free purées, perfect to create low-fat desserts or sauces served alongside meat or fish. These sugar-free purées are available in four flavours; mango, raspberry, strawberry and passion fruit.

PONTHIER launches the range of purees 100% fruit, without added sugar.

adresse@decontact.fr — Mon, 08 Jan 2007 03:00:00 +0100

100% fruit, preservative-free …Fruit at his purest.

Since their creation, producers have been adding 10% sugar to fruit purees. Sugar acts as a preservative and slows down fruit oxydation.
In fact 10% sugar has slowly become the norm in the calculation of all pastry recipes (sherbets, jelly pastes,….) but is definitely of no use in savoury dishes or modern restaurants desserts.
With our sugar-free purees, the Chef only buys what he really needs: Fruit at its purest!
A wide range of applications…
 Create light, diet desserts for a healthy and modern cuisine
 Choose the most appropriate variety of sugar: «vergeoise», cassonade, icing sugar, brown sugar, candy…
 Meet hospital and specific catering requirements (diabetics, children, the elderly…)
 Prepare dressings to accompany meat and fish…
 Adapt to new and healthier low-sugar consumer needs

Thierry Marx

adresse@decontact.fr — Mon, 11 Dec 2006 03:00:00 +0100

Chateau Cordeillan-Bages
Pauillac, France

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.

Philippe Jego, M.O.F. and M.C.F.

adresse@decontact.fr — Wed, 19 Jul 2006 02:00:00 +0100

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".

SIAL

adresse@decontact.fr — Wed, 21 Jun 2006 02:00:00 +0100

The whole team attended to SIAL at our 90m2 stand in Paris, 22nd to 26th of October.

Emmanuel Ryon, M.O.F and World Champion

adresse@decontact.fr — Wed, 21 Jun 2006 02:00:00 +0100

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"

Ramon Morato, Best Artisan Confectioner Master of Spain in 1997, Director of Chocovic School

adresse@decontact.fr — Fri, 13 Jan 2006 03:00:00 +0100

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".

New logo Ponthier

adresse@decontact.fr — Thu, 12 Jan 2006 03:00:00 +0100

The new logo a been placed on the 200gm, 400gm and 500gm packs of chestnuts.
The new packaging was brought into use on september 5, 2005.

Laurent Lherisson, Executive Pastry Chef

adresse@decontact.fr — Thu, 12 Jan 2006 03:00:00 +0100

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

Poster Ponthier

adresse@decontact.fr — Thu, 12 Jan 2006 03:00:00 +0100

New Ponthier posters representing the products are currently available for your shows, open houses, show rooms and storage areas. They are in 60cm x 40cm format and are available in French, English and Spanish for both the refrigerated range and the deep frozen range. Ask for them to be included with your next orders!

Deep Frozen purees - a new flavor available

adresse@decontact.fr — Thu, 12 Jan 2006 03:00:00 +0100

A new flavor is available in the deep frozen puree range : blood orange. It comes from Sicily and is ideal for making sorbets and coktails !
The new flavor joins the fig and the lychee flavours that have also recently added.