Customer testimonials
Gourmet preserves: Les Toques Concept creates its recipes!
01
Apr
Published on : 01/04/2021
Les Toques, a gastronomy house founded in 1995 by 3 passionate chefs Jérémy, Thomas and Christophe, trained at the Ferrandi school of gastronomy and in starred restaurants. For 25 years, they have been advocating for a cuisine that respects the products and the seasons, a cuisine that is local, expert and creative, and that gives meaning to our plates.
Armed with their chef's hats, they went to meet the chefs of your favorite restaurants to offer you their best recipes for gourmet preserves in jars!
Why did you decide to start a canning business?
The sanitary crisis has slowed down our catering activity so we decided to diversify it by proposing prepared dishes in jars that keep all their flavor and without preservatives!
We wanted to highlight recipes prepared by chefs. We wanted to bring together regional chefs who have seen their activity cease due to the current health situation. In order to help them, we decided to gather these different talents and to propose their signature recipes for sale in jars.
What are the proposed recipes? Where can we find them?
We have concocted 5 gourmet and convivial recipes to share on all occasions.
Our recipes are based on cooked meats: chuck, poultry, beef, veal. We currently offer 5 recipes:
- Duo Beef Pot-au-cheek
- Coconut chicken curry
- Osso bucco of veal
- Citrus beef braise
- And the new one: Veal chorizo & tomato!
These jars are sold on our website: Bocaux de Chef | Artisanal canning factory and at several local artisans.
The recipes are packaged in glass jars of about 760 grams. They are suitable for 2 to 3 people. As our recipes are made by chefs, you will find on each jar a QR CODE that leads to a video where each chef explains his recipe and how to sublimate it at home.
Discover all the videos : Bocaux de Chef - YouTube
Why did you call on the CTCPA?
We contacted the CTCPA in order to follow the cycle "to lead an activity of canning" to learn the trade of canner and to be able to launch our activity. We followed the training at the CTCPA of Amiens during 5 days.
We are delighted with this training course which is complete. It allowed us to understand and identify the technical constraints, the necessary organization of the production (treatment of the product and process) as well as the management methods that are essential for the respect of food safety.
The + is the practice in the technological hall during which we could learn how to use an autoclave!
In parallel, we bought an autoclave. Xavier DEVIS, technology project manager at the CTCPA Amiens, accompanied us on the qualification of our autoclave in order to know the cold point, to know the sterilizing values and to validate our different sterilization scales. We worked together on three scales: poultry, vegetables and beef. Xavier also provided us with all the necessary safety documentation.
What is your assessment today? How are the achievements of this service manifested today?
The activity starts well, we produce about 300 jars.
We are currently developing new recipes to offer our consumers!
Do you have new goals?
We want to make Bocaux De Chef a brand with strong values that gives meaning to what we eat.
By the end of spring, we will be offering 12 recipes with renowned chefs such as David Rathgeber and Guillaume Delage.
Are you satisfied with your collaboration with the CTCPA?
We are delighted! Xavier DEVIS has been with us from the beginning, from our training to the accompaniment in our workshop. Even today, after the commercialization, he regularly checks up on us.
The CTCPA helped us to see our project clearly and taught us the right methods.
Find all the information about Les Bocaux de Chef de Les Toques :
- Bocaux de Chef | Artisanal canning factory (bocaux-chef.fr)
- Bocaux de Chef (@bocaux_chef) - Instagram photos and videos
- Bocaux de Chef - YouTube
Info :
Les Toques has a laboratory of 700 m² near Rungis. The house offers :
The complete provision of the laboratory (per day)
Assistance of their collaborators on tests
Production subcontracting
Contact :
Romain CACERES, chef - romain.caceres@idbuffet.com
Jérémy INACIO, Co-founder and production manager - jeremy.inacio@idbuffet.com
Xavier DEVIS, Technology Project Manager, CTCPA - xdevis@ctcpa.org
Train as a canner with the CTCPA: Cannery training: learn to make cans (CPF) (ctcpa.org). This training is 100% financeable via your personal training account.
