Our talents
Welcome to our dedicated space showcasing the exceptional talents with whom we have the privilege to collaborate. We firmly believe that the quality of work is the foundation of any success. That's why we are proud to present to you a diverse selection of individuals and professionals who embody excellence in their fields. Explore our pages and be inspired by the stories and creations of these remarkable talents.
Welcome to our community of talents, where excellence is the standard, and where each collaboration is an opportunity to create something truly extraordinary.
Frédéric Lefèvre
Frederic Lefevre Master Artisan Chocolatier with a passion for chocolate and confectionery, Frédéric Lefèvre is also Champion de France du Dessert and a judge in several major competitions. His years spent working with Best Workcraft of France and in top establishments such as the Relais Châteaux, the Hôtel du Palais in Biarritz (a former imperial residence), or at the ENSP (Ecole Nationale Supérieure de la Pâtisserie in Yssingeaux), have enabled him to acquire unique craftsmanship and a passion for passing on his skills.
In 2018, after more than 30 years experience, he decided to create Chocolaterie Biscuiterie Champenoise in St-Brice-Courcelles. He surrounded himself with a young, dynamic. team to assist him, from production to sales. Together, they create gourmet confectionery, cookies and chocolates from their imagination end the experience of the Maitre Artisan Chocolatier. Making it a point of honor to use only the finest ingredients, they create their recipes from carefully selected, naturalingredients.Museum to pass on his passion to the public. He also decided to put his knowledge to the
benefit of professionals by making his establishment a partner relay of the Ducasse & Thuriès
School where he organizes tailor-made training for artisans.
In 2023, Frederic and Axel (« the bridge » Owner) met, they decided to become partner and developed Frederic range to the international market.
Patrice Lambert
Discover the unique delights of La Ferme aux Escargots! We are proud to offer organic products that respect animal welfare. Enjoy our snail caviar, produced with love and in the utmost respect for nature. Each bite is an invitation to sustainable and delicious gastronomy. Join us in our commitment to ethical and flavorful dining.
The company has been in existence since 1999, thanks to the research efforts of Patrice Lambert on snail reproduction. The range of snail eggs began in 2009 and received the Bio Innov'2009 award. In 2012, it obtained certification for the organic production of snail mucus.
Selection veau premium
Sobeval is the specialist in veal: from breeding animals to producing veal cuts.
Calves are fed at their birthplace for a minimum of 14 days. Then they are entrusted to Sobeval partner breeders who raise them with care and respect for animal welfare.
The calves are fed on milk, roughage and straw. This feed is formulated within the company itself to optimally meet the animals’ daily needs. This high-quality feed ensures tender and tasty meat.
SELECTION PREMIUM VEAL by Sobeval is a selection of the very best French veal for restaurants and foodservice companies. ‘French origin’ guarantees meat from calves that have been born, bred and slaughtered in France.
Jacques Candelon
Jacques Candelon has been working on his organic farm in the Gers for over 20 years. His family has over 60 years' experience in the duck business; his parents were themselves foie gras producers in the Gers. He shares his taste for good things by offering traditional, high-quality duck products.The origin of the products is at the heart of the business, so the ducks are reared in the open air in the Gers department, over a long rearing period to obtain fleshy duck breasts and excellent liver.
The farm was created in 1998 and is located at Touget in the Gers. The processing workshops are also in Seissan in the Gers. Driven by the convictions and values of Jacques Candelon, the company manages the production chain from start to finish. At Paysan Gersois, we raise ducklings from 1 day old right through to the finished product.
Saint Christophe Canning
This cannery is a family business where Mr. Van Oost's four children, Julie, Nelly, Simon and Antoine, have grown up at the same time as their parents' project. Simon Van Oost has been with the company since 2011, and will take over management when his father retires. It's also worth pointing out that the company relies on a loyal team, some of whom have been with the company since the beginning of our adventure.
The company's geographical location is an essential part of its history. Over the years, a relationship of trust has grown up between the St Christophe cannery and its region(haUTS dE fRANCE). The team has developed regional products in collaboration with local producers (sheep and pre-salted lamb breeders, local SLAUGHTERHOUSE, etc.). At gastronomic trade fairs, the sales team likes to wear the colors of its region and promote its values.
