Our news
/ 21 March 2022
François Daubinet and his flavour library
The young yet experienced Pastry Chef, François Daubinet, tells us about his vision of Flavour as a part of “The...
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Our news
/ 14 March 2022
The values we share – Around the world
Elle & Vire Professionnel® and Chefs around the world share the same values.
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Our news
/ 16 September 2021
Find us at the SIRHA Lyon 2021
The SIRHA LYON is the major food service event of 2021. It will be held in Lyon from Thursday 23 to Monday 27 of September...
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Our news
/ 15 September 2021
LET’S STAND TOGETHER FOR THE FRENCH WAY TOWARDS EXCELLENCE
Discover the commitments of Elle & Vire Professionnel® to promote Excellence
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Our news
/ 19 July 2021
Discover the new French Cream Cheese and its recipes!
Thanks to a norman know-how passed down through generations, Elle & Vire Professionnel® has developed a French origin...
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Our news
/ 19 July 2021
Chef talk: latest trends in pastry making
Three Best Pastry Crafman in France (MOF) discussed new trends in pastry making last May.
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Our news
/ 16 April 2021
Bocuse d’Or 2021: a competition always in motion
Save the date : The Bocuse d’Or international final is scheduled on Sunday 26th and Monday 27th of September 2021.
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Our news
/ 14 April 2021
Launch of the Benelux Elle & Vire Professionnel® Instagram account
Are you a Chef based in Benelux? Are you a passionate trend setter and in search of inspiration? Then don't wait any...
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Our news
/ 17 February 2021
THE VALUES WE SHARE
When Chefs go to meet dairy farmers in Normandy, they share more than a recipe...
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Our news
/ 22 December 2020
Christmas at Fontainebleau, with our Ambassador Frédéric Cassel
This year, Frédéric Cassel takes his customers on a journey to the land of Santa Claus with a very...
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Our news
/ 7 December 2020
THE CHEF'S MAGAZINE: THE ORIGINS OF THE CREAM-MAKING KNOW-HOW OF ELLE & VIRE
In this new issue, discover the latest trends: lichen in the kitchen, Raw Food, Rough Luxury and Easilys: the hunt for waste....
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Our news
/ 23 October 2020
Chef's Talk: exchanges, tips, recipes... Don't miss the next edition!
La Maison de l'Excellence's services are improving, we are taking the digital path with online events. We offer Chef's...
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Our news
/ 18 August 2020
Alixe Bornon : a new approach to pastry making
What if we could approach pastry-making differently, making pastries accessible to diabetics as well as all who are careful...
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Our news
/ 6 August 2020
Edwin Sœryadjaya : Interview with a pastry virtuoso
At first, Chef Edwin Sœryadjaya was aiming for a career in mechanics. But he became a Pastry Chef by vocation. He...
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Our news
/ 6 August 2020
Easilys : A hunt for wast
Streamlining waste management is both an environmental and a financial necessity for restaurant owners.
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Our news
/ 4 August 2020
Raw food : a new way of life
Born in California in the 1950s, raw food is still trending to this day. Doctor Ann Wigmore came up with this "vitality"...
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