Elle & Vire
and professionals

For more than 40 years, Elle & Vire Professionnel has had an ongoing relationship built on trust with Gastronomy and Pastry professionals. Through a multitude of privileged partnerships, the brand supports chefs throughout their career. This is why it is chosen by the great names in gastronomy such as Pierre Gagnaire, Best Chef in the World 2015 and Christophe Michalak, World Pastry Champion 2005.

Our commitments to professionals

Supporting the training
of the stars of the future

Sharing expertise is one of the core values of Elle & Vire Professionnel. It is a partner of numerous prestigious training establishments, which are dedicated to cuisine and pastry, around the globe.

A close
working relationship

Developing a close working relationship with chefs and artisans is essential for continuing to develop products and services in line with their expectations and needs. That is why Elle & Vire Professionnel nurtures privileged partnerships with professional associations whose reach is both local and international.

Supporting professionals when needed the most

Working with the most prestigious chefs of today and the future, Elle & Vire Professsionnel is the official supplier for a number of competitions with international influence. Our products must be faultless to enable you to reach the highest echelons.


Ever since its creation in 1987 by Paul Bocuse, this outstanding competition has gained a reputation for excellence around the globe.

The Bocuse d'Or provides young chefs with a unique opportunity to showcase their expertise and represents an invaluable springboard for their career. They all share the same values of creativity, discipline, innovation, sharing of knowledge... a love of both Gastronomy and the Art of Living. A partner for a number of years, Elle & Vire Professionnel provides support to contestants from the preparatory stage right through to the final.


The Asian Pastry Cup is a pastry competition in its own right. It is a qualifying event of the world cup of pastry.

The Asian pastry Cup (APC) takes place on the sidelines of Food & Hotel Asia event. This unique competition in a life qualifies 4 teams who will be selected to participate in the world cup of pastry that takes place during the Sirha in Lyon every year


This competition has, over the years, become one of the major events on the calendar for pastry professionals and is closely followed by all those with a sweet tooth.

It is also the only competition which showcases Plated Desserts, something which should above all be ephemeral. Official partner since 2007, this commitment demonstrates the desire of Elle & Vire Professionnel to emphasize the importance of young talented individuals who are carrying out training and professionals in the restaurant industry.


For almost half a century, the Relais Desserts Charles Proust contest has been the competition which is most appreciated by pastry chefs.

Organised by the Relais Desserts association, with the support of Nicolas Boussin, this outstanding competition is open to all pastry, chocolate and ice cream chefs. It takes place every two years during the Salon du Chocolat in Paris.


The « One of the Best Craftsmen in France » (Meilleur Ouvrier de France - MOF) competition takes place every 3 years. Since 1924, when the competition first started, 120 pastry chefs have been awarded the title.

Technical skills, innovation and respect for traditions are developed over a long period of time until the peak of excellence is reached. The jury grades participants throughout the competition on each of the previously mentioned points in order to decide who will be crowned. Elle & Vire Professionnel is involved in this event and also works with young CAP and BEP contestants who are taking part in the "One of the Best Young Apprentices in France" (Un des Meilleurs Apprentis de France) competition.


Training schools


The Paul Bocuse Institute, a management school specializing in hospitality, restaurants and culinary arts, opened in 1990.



Created by Stéphane Glacier, the Pâtisseries & Gourmandises School, located in Colombes, offers advanced courses in bakery and pastry techniques.



Ever since its creation in 1988 by Frédéric Bau, l'Ecole du Grand Chocolat has been at the service of gastronomy professionals. In this creative hub, each team member is clearly focused on human values, listening, giving advice and being available, enabling each professional to perfect their techniques, but also providing a fresh spark with new ideas which will be a surefire hit with even the most demanding of customers.



Created in 1929 by the Grands Moulins de Paris, the EBP (Bakery and Pastry School) in Paris is a training centre aimed at those wanting to learn true bread making and pastry expertise. It teaches values which are shared by Elle & Vire Professionnel: excellence, expertise and passion for the artisan Bread Making/Pastry profession



Depuis 1989, l'École Bellouet Conseil forme notamment aux techniques des desserts, des viennoiseries et de la confiserie au cœur de Paris.



Since 2004, the Ecole du Macaron, led by Eric Perez, offers courses dedicated to the techniques of French pastry.




Because pastry is an art that does not permit compromise, Relais Desserts has built its fundamentals around a master word: Excellence. For more than 30 years, Relais Desserts brings together the world elite of the french Haute Pâtisserie in order to make it shine to the four corners of the globe. They are thus a hundred pastry chefs and chocolatiers from 19 countries, on the front of the gourmet scene or simply unavoidable in their regions. Elle & Vire Professionnel is proud to work with these renowned pastry chefs.


More than 40 years of Excellence

A Story Involving Mankind and Cream

Between Elle & Vire and you, a relationship in which trust and sharing are the key ingredients. A shared love of cream, the same quality expectations. A shared passion for Excellence, authenticity and creativity. A unique relationship, making our cream the best every single day

Excellence Cream

Elle & Vire Professionnel Excellence Whipping Cream (35% fat) ensures consistent, stable results throughout the year. This cream is for use both in cooking and pastry-making. Quick to thicken with great hold (no collapsing or seeping), theExcellence whipping Cream (35% fat) has an excellent whipping rate throughout the year (2.7 L on average) and is particularly good at bringing out different flavours, making it an essential ingredient for all of your dishes.

A rewarded Excellence

Excellence is aregular award-winnersat the General Agricultural Competition organised each year by the French Ministry of Agriculture, who reward France’s best products for their organoleptic qualities.