Expert in frozen vegetables and fruits

 

3 Fields of expertise:
● Elaborate vegetables
● Wild & exotic mushrooms
● Fruits, fruit purees & fruit preparations

 

GELPASS - creative nature

• Individual side dishes :

      Mini gratins dauphinois, Crushed potato products
      Vegetable melts - Fondants, Vegetable risottos - Crémeux

• Elaborate purees :

      Parsnip, Parsnip & Jerusalem artichokes, Sweet potato, Vitelotte / purple potato

• Delicatessen products :

      Semi-dehydrated vegetables, Vegetables skewers/brochettes

• Culinary aids (IQF pellets):

      Spreadables, Duxelle of cooked mushrooms, Oriental style carrots, Courgette & pesto, Guacamole

 

FRANCEP - a donation of nature

• Raw mushrooms products:

      Wild mushrooms: ceps, chanterelles, morels…

      Cultivated/Exotic mushrooms: shiitake, nameko, oyster mushrooms,…

• Cooked forest mushrooms:

      Wholepan of mushrooms with cream, Wholepan in a butter parsley sauce,

      Wholepan in an olive oil sauce,Wholepan of chestnuts and mushrooms with figs,

      Gourmet wholepan of ceps with green asparagus.

• Gourmet purees :

      Crushed potatoes and truffle, Celery, apple and truffle puree,

      Chestnuts puree with cream, Cep puree

 

GARNIER - the nature taste of fruit

• Fruit purees & coulis

      In punnet or IQFpellets
      Strawberry – raspberry – apricot, passion fruit – pear – mango

      pineapple – red peach – green apple

• Perlés: Semi-candied fruits
  Candied with a cold production technique using refrigiration more than cooking or pasteurization.

• Cheveux d’ange: Fine strips of semi-candied citrus fruit zest
  The high added value decoration:  Lemon, Orange