Success story: Les Bocaux du Bistrot, from a Parisian cannery to a national success!

Co-founded 8 years ago in the Paris region by three friends, the company Les Bocaux du Bistrot, whose production site is now located in Savoie, is now a national success with its premium recipes in jars distributed by renowned customers such as Accorhotels, TGV Lyria (Gate Gourmet Group), ... The CTCPA has been supporting the company since the launch of its activity. Back on the success story of our client with Sylvain Cravero, co-founder.

4 years ago, Sylvain Cravero told us about the launch of Bocaux du Bistrot south of Paris. After starting in a food-truck in 2014, Bocaux du Bistrot moved into a 150-square-meter laboratory two years later. The cannery was intended for the preparation of ready-made meals in pasteurized jars for the catering industry. The CTCPA had then accompanied the team to the launching of its activity.



Tell us about the beginnings of Bocaux du Bistrot!
After several years in the hotel and restaurant business, we decided to offer solutions for hotel room service by making ready meals in pasteurized jars. During 3 years we worked on the R&D in partnership with the CTCPA of Amiens which accompanied us on a complete palette, at the same time technical (help to the formulation, validation of the scales, tests of ageing, determination of the DLC), regulatory and sanitary (HACCP, obtaining our sanitary approval) and nutritional (labelling, determination of the nutritional values, nutri-score)

The QUALITAIR device set up by the Ile-de-France Regional Council granted us financial aid at the launch. This aid is granted to companies of the food sector engaged in a food processing approach and project aiming at improving the quality of food, food innovation and sustainability of processing.

What has happened since 2018?
We are very proud of the fact that Bocaux du Bistrot has evolved. The quality and the origin of the raw materials used, the care given to our recipes and our know-how have allowed us to become a member of the "Culinary College of France as a "Quality artisan producer".. We were sponsored and supported by Chef Michel ROTH and Patrick ELZIERE (Mr APPERT).

Previously, we obtained the label "Let's eat locally in Ile-de-France - Savoir Faire d'Ici of CERVIA.

In 2021, Bocaux du Bistrot has taken a turn ! We bought a 650 m² laboratory in Savoie. This allows us to be more focused on the territory, to increase our production and to reference new recipes. We contacted the CTCPA of Avignon who helped us to obtain the sanitary approval of this new laboratory. It is a real opportunity for us, it will allow us to implement our ambitions and to conquer new markets like clinics and EHPAD. We are already working with the Clinique de la Muette (Ramsay General Health Group) which is a long-standing customer with whom we have established a real relationship of trust!

At the beginning, we were three. Today, we are proud to have increased our team to 11 people! During peak periods, we can go up to 20 people. We produce about 30,000 jars per month and now have the capacity to produce more than 80,000 jars per month. What to see the future in big.

Where can we find your products today?

• In several hotels in France because we are referenced at ACCORHOTELS, THE ORIGINALS HOTEL & RESORTS but also in jars of independent hotel and lodgings. All of them try to offer to their customers quality dishes, easy to use and avoiding any waste.


• In the bar car of the TGV LYRIA. You can taste Michel ROTH's signature recipe that you won't find anywhere else!


• The CLINIQUE DE LA MUETTE has also trusted us for years.

At the BtoC level, consumers can find our products on :

• FOR GOOD (France)


• LA RUCHE QUI DIT OUI (Auvergne-Rhône-Alpes region)


• On several delivery platforms in France (Vee Pee, CDiscount, Amazon...)


• And on all express delivery platforms in the Paris region

For more information, please visit our website.

What do you think makes your jars so successful? 



The quality of the raw materials and the know-how acquired over the years.

The products used are always fresh and in season. They arrive raw in our workshops and are cooked by us. We source more than 90% of our raw materials from France, with priority given to products from the region where our production site is located.

We offer between 45 and 50 recipes per year with two seasonal variations (spring-summer / fall-winter). We prepare our ready-made meals in pasteurized jars with a long shelf life, from 5 to 6 months, offering ease of service - reheating in the microwave in less than 2 minutes - avoiding any loss. Pasteurization allows us to work on our recipes without preservatives, without acidity corrector, without emulsifier, without stabilizer. In short, without any additive that we do not want to see in our plates.

We offer traditional French cooked dishes based on meat (beef bourguignon, veal blanquette, duck confit...), fish (saithe, salmon with lemon confit...). We also have a vegetarian, vegan and well-being range (coral lentils, grilled buckwheat, chili sin carne...). Finally, we offer soups, aperitif jars and desserts.

   

Why did you choose the CTCPA during all these years?

"Working with the CTCPA means being reassured, accompanied from start to finish on various aspects related to food production."

The CTCPA has allowed us to launch ourselves! Working with the CTCPA means being reassured, accompanied from start to finish on various aspects related to food production. Since the launch, we are in regular contact with the CTCPA (in particular Alexandre DUPUIS, director of the North-East and Ile-de-France pole / CTCPA Amiens). We have established a real relationship of trust, more than commercial. We can contact the CTCPA if we need advice and it is really appreciable. When we moved and acquired our new laboratory, we called upon the CTCPA of Avignon.

Do you see yourself going further?

Yes, we would like to conquer the international market!

To be continued...

CONTACT THE JARS OF THE BISTRO: 

• Sylvain CRAVERO - contact@lesbocauxdubistrot.fr


• Website : Les Bocaux du Bistrot


• Les Bocaux du Bistrot | LinkedIn

CONTACT CTCPA: 

• CTCPA Amiens : amiens@ctcpa.org


• CTCPA Avignon : avignon@ctcpa.org


• Alexandre DUPUIS : adupuis@ctcpa.org

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