Customer testimonials
Canning: The CTCPA helped Réceptions de Lyon launch its artisanal canning business!
02
Nov
Published on: November 2, 2026
The CTCPA supported Réceptions de Lyon in launching its artisanal canning business. We spoke with Pierre VIRET, CEO.
"Throughout the project, we appreciated the professionalism and responsiveness of the CTCPA teams, the speed of their responses, and the quality of our interactions."
Tell us about RÉCEPTIONS DE LYON (BISTROBOC): its structure, vision, values, products…
Réceptions de Lyon is an event catering company founded in 2010. Today, our business focuses primarily on corporate events. We offer everything from the delivery of meal platters and cocktail receptions to comprehensive, turnkey services for events of all sizes, primarily in the Lyon metropolitan area, which accounts for approximately 90% of our business.
We are a company with six employees, with expertise in production, logistics, delivery, administration, business development, and management.
The health crisis was a major upheaval for our business. It led us to think about a new way to take our business forward. We then came up with the idea of offering prepared meals that could be stored for a long time at room temperature. The idea was to link this new venture to our existing expertise.
And that’s how BistroBoc, our new brand, came to be—built on our existing structure, facilities, equipment, and teams. However, we lacked the specific expertise required for artisanal canning.
After nearly eighteen months of research and development, we now offer 17 jarred recipes featuring meat, fish, and vegetarian options. We prioritize top-quality ingredients that are traceable to France, and our recipes contain no additives, preservatives, or artificial colors. Our meat- and fish-based dishes, in particular, have a higher-than-average protein content.
Our goal is to offer high-quality dishes inspired by traditional cuisine that combine convenience, a long shelf life at room temperature, and a delightful dining experience.
How did you come to contact the CTCPA? What were your needs? What were your objectives?
When we came up with the idea for the BistroBoc project, we were professionals in the restaurant and catering industries, but we lacked the specific skills required for artisanal canning.
Our goal was to develop a new line of business by offering sterilized prepared meals that can be stored for several months at room temperature while ensuring their taste and food safety.
To bring this project to fruition, we needed to acquire the technical skills required for canning, master sterilization processes, and ensure that our recipes and manufacturing processes would meet health and regulatory requirements.
So we turned to the CTCPA to take the “Running a Canning Business” training course in March 2024 and to receive guidance on the technical implementation of the project. Our goal was to develop a solid, well-managed business before launching our products on the market.
Why did you choose the CTCPA? How did you hear about the CTCPA?
We discovered the CTCPA while conducting research online at the start of the project.
As we learned more about the organization, we quickly recognized it as a highly reputable, reliable, and professional entity. Its long-standing expertise and its ties to the Department of Agriculture immediately inspired our confidence.
After several phone conversations to present our project, it became clear to us that the first step was to take the specialized training offered by the CTCPA. We didn’t bother comparing them with other organizations: we immediately felt that we were dealing with experts capable of meeting our needs.
Throughout the project, we also met with the CTCPA teams at various trade shows, notably at SIRHA in Lyon, which allowed us to maintain regular contact and continue our discussions.
How did the support go?
The support program began with the training course “Running a Canning Operation,” which took place in March 2024 at the Avignon site—a location we had chosen for practical and geographical reasons. The training was led primarily by Christine DECANIS (Training Manager | Food Safety Management Project Leader), as well as by Fabien AUPY and Mathéo BÉNAS (both Technology Project Leaders). Other specialized instructors, particularly in microbiology, also contributed to this training.
This training allowed us to acquire the essential fundamentals for launching our canning business and to better understand the technical specifics of sterilization. Our experience in the foodservice industry had already familiarized us with certain aspects of hygiene, standard operating procedures, and sanitation control plans. This enabled us to focus on the new skills needed to master the autoclave and sterilization processes.
Next, the CTCPA provided on-site assistance at our company. Mathéo BÉNAS worked with us for two half-days to commission our autoclave, map the device, and establish the initial sterilization protocols. This step was essential to ensuring a safe launch of our operations. Having a technician by our side put our minds at ease and helped us gain confidence in using this equipment, before we gradually became more independent.
We also worked with the CTCPA laboratory in Avignon on microbiological analyses and stability testing of our formulations. Our initial recipes were tested to validate the processes we had established. Most were validated after the first round of testing; one recipe required adjustments and further testing. The reports provided were accurate, detailed, and easy to use, which allowed us to move forward with the development of our product line.
The main challenge we faced was logistical: we had to ship our glass jars to Avignon for testing, which carried the risk of breakage during transport.
At the same time, Isara Conseil supported us with the marketing and sales aspects of the project, particularly through consumer testing involving about 100 people. This feedback helped us refine our product positioning and better prepare for their market launch. We also received support from an external quality engineer for the procedures involved in obtaining our health certification.
Throughout the project, we appreciated the professionalism and responsiveness of the CTCPA teams, the speed of their responses, and the quality of our interactions. We also know we can count on the CTCPA as a resource, particularly for keeping abreast of regulatory changes and applicable standards, and we will not hesitate to call on them again should new needs arise.
What is your assessment today? How do you see the benefits of this support?
The results have been very positive. Thanks to the training and support provided by the CTCPA, we were able to acquire the skills needed to develop a business area we were not initially familiar with and gradually gain autonomy in managing our manufacturing processes.
We have conducted extensive research and development, refined our processes, and validated our initial sterilization protocols. Our project gradually took shape around savory ready-to-eat meals. We had initially planned to also offer desserts to create complete lunches. However, their development was postponed while we continued to refine the recipes. In the meantime, we began producing jams through a subcontractor.
Our priority was to offer well-developed products that met our standards for taste and food safety, and to finalize the technical, regulatory, and commercial aspects before their launch. In particular, we obtained European food safety certification, which now allows us to sell our products directly through our website, as well as through retailers and online marketplaces.
It took nearly two years of work between the first training session in March 2024 and the commercial launch of BistroBoc in March 2026. This timeframe allowed us to complete the various necessary steps and launch our product line under the right conditions.
Today, BistroBoc is a fully operational brand with a complete line of sterilized ready-to-eat meals available on the market.
What are your next goals or announcements?
Our priority now is to accelerate BistroBoc's business growth.
Until now, we have relied primarily on our existing customer base. We now want to expand our market reach to new target segments: hotels, coworking spaces, gyms, specialty grocery stores, and other establishments seeking convenient, high-quality food service solutions.
One of our goals is to find new customers who can generate consistent order volumes. We are also working on larger-scale projects that could allow us to expand our production—particularly during slower periods in our catering business—while maintaining our artisanal approach.
Building our visibility is another key priority. We aim to strengthen our presence at trade shows, develop our communication materials, and further highlight our expertise to professionals in the restaurant and food industry.
Our goal is not to become a large-scale manufacturer, but to remain an artisanal cannery offering high-quality recipes inspired by traditional cuisine. We want to continue introducing people to BistroBoc as a true meal solution that combines the enjoyment of high-quality prepared meals with the convenience of long-term storage at room temperature.
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CONTACT RÉCEPTIONS DE LYON (BISTROBOC):
"Throughout the project, we appreciated the professionalism and responsiveness of the CTCPA teams, the speed of their responses, and the quality of our interactions."
Tell us about RÉCEPTIONS DE LYON (BISTROBOC): its structure, vision, values, products…
Réceptions de Lyon is an event catering company founded in 2010. Today, our business focuses primarily on corporate events. We offer everything from the delivery of meal platters and cocktail receptions to comprehensive, turnkey services for events of all sizes, primarily in the Lyon metropolitan area, which accounts for approximately 90% of our business.
We are a company with six employees, with expertise in production, logistics, delivery, administration, business development, and management.
The health crisis was a major upheaval for our business. It led us to think about a new way to take our business forward. We then came up with the idea of offering prepared meals that could be stored for a long time at room temperature. The idea was to link this new venture to our existing expertise.
And that’s how BistroBoc, our new brand, came to be—built on our existing structure, facilities, equipment, and teams. However, we lacked the specific expertise required for artisanal canning.
After nearly eighteen months of research and development, we now offer 17 jarred recipes featuring meat, fish, and vegetarian options. We prioritize top-quality ingredients that are traceable to France, and our recipes contain no additives, preservatives, or artificial colors. Our meat- and fish-based dishes, in particular, have a higher-than-average protein content.
Our goal is to offer high-quality dishes inspired by traditional cuisine that combine convenience, a long shelf life at room temperature, and a delightful dining experience.
How did you come to contact the CTCPA? What were your needs? What were your objectives?
When we came up with the idea for the BistroBoc project, we were professionals in the restaurant and catering industries, but we lacked the specific skills required for artisanal canning.
Our goal was to develop a new line of business by offering sterilized prepared meals that can be stored for several months at room temperature while ensuring their taste and food safety.
To bring this project to fruition, we needed to acquire the technical skills required for canning, master sterilization processes, and ensure that our recipes and manufacturing processes would meet health and regulatory requirements.
So we turned to the CTCPA to take the “Running a Canning Business” training course in March 2024 and to receive guidance on the technical implementation of the project. Our goal was to develop a solid, well-managed business before launching our products on the market.
Why did you choose the CTCPA? How did you hear about the CTCPA?
We discovered the CTCPA while conducting research online at the start of the project.
As we learned more about the organization, we quickly recognized it as a highly reputable, reliable, and professional entity. Its long-standing expertise and its ties to the Department of Agriculture immediately inspired our confidence.
After several phone conversations to present our project, it became clear to us that the first step was to take the specialized training offered by the CTCPA. We didn’t bother comparing them with other organizations: we immediately felt that we were dealing with experts capable of meeting our needs.
Throughout the project, we also met with the CTCPA teams at various trade shows, notably at SIRHA in Lyon, which allowed us to maintain regular contact and continue our discussions.
How did the support go?
The support program began with the training course “Running a Canning Operation,” which took place in March 2024 at the Avignon site—a location we had chosen for practical and geographical reasons. The training was led primarily by Christine DECANIS (Training Manager | Food Safety Management Project Leader), as well as by Fabien AUPY and Mathéo BÉNAS (both Technology Project Leaders). Other specialized instructors, particularly in microbiology, also contributed to this training.
This training allowed us to acquire the essential fundamentals for launching our canning business and to better understand the technical specifics of sterilization. Our experience in the foodservice industry had already familiarized us with certain aspects of hygiene, standard operating procedures, and sanitation control plans. This enabled us to focus on the new skills needed to master the autoclave and sterilization processes.
Next, the CTCPA provided on-site assistance at our company. Mathéo BÉNAS worked with us for two half-days to commission our autoclave, map the device, and establish the initial sterilization protocols. This step was essential to ensuring a safe launch of our operations. Having a technician by our side put our minds at ease and helped us gain confidence in using this equipment, before we gradually became more independent.
We also worked with the CTCPA laboratory in Avignon on microbiological analyses and stability testing of our formulations. Our initial recipes were tested to validate the processes we had established. Most were validated after the first round of testing; one recipe required adjustments and further testing. The reports provided were accurate, detailed, and easy to use, which allowed us to move forward with the development of our product line.
The main challenge we faced was logistical: we had to ship our glass jars to Avignon for testing, which carried the risk of breakage during transport.
At the same time, Isara Conseil supported us with the marketing and sales aspects of the project, particularly through consumer testing involving about 100 people. This feedback helped us refine our product positioning and better prepare for their market launch. We also received support from an external quality engineer for the procedures involved in obtaining our health certification.
Throughout the project, we appreciated the professionalism and responsiveness of the CTCPA teams, the speed of their responses, and the quality of our interactions. We also know we can count on the CTCPA as a resource, particularly for keeping abreast of regulatory changes and applicable standards, and we will not hesitate to call on them again should new needs arise.
What is your assessment today? How do you see the benefits of this support?
The results have been very positive. Thanks to the training and support provided by the CTCPA, we were able to acquire the skills needed to develop a business area we were not initially familiar with and gradually gain autonomy in managing our manufacturing processes.
We have conducted extensive research and development, refined our processes, and validated our initial sterilization protocols. Our project gradually took shape around savory ready-to-eat meals. We had initially planned to also offer desserts to create complete lunches. However, their development was postponed while we continued to refine the recipes. In the meantime, we began producing jams through a subcontractor.
Our priority was to offer well-developed products that met our standards for taste and food safety, and to finalize the technical, regulatory, and commercial aspects before their launch. In particular, we obtained European food safety certification, which now allows us to sell our products directly through our website, as well as through retailers and online marketplaces.
It took nearly two years of work between the first training session in March 2024 and the commercial launch of BistroBoc in March 2026. This timeframe allowed us to complete the various necessary steps and launch our product line under the right conditions.
Today, BistroBoc is a fully operational brand with a complete line of sterilized ready-to-eat meals available on the market.
What are your next goals or announcements?
Our priority now is to accelerate BistroBoc's business growth.
Until now, we have relied primarily on our existing customer base. We now want to expand our market reach to new target segments: hotels, coworking spaces, gyms, specialty grocery stores, and other establishments seeking convenient, high-quality food service solutions.
One of our goals is to find new customers who can generate consistent order volumes. We are also working on larger-scale projects that could allow us to expand our production—particularly during slower periods in our catering business—while maintaining our artisanal approach.
Building our visibility is another key priority. We aim to strengthen our presence at trade shows, develop our communication materials, and further highlight our expertise to professionals in the restaurant and food industry.
Our goal is not to become a large-scale manufacturer, but to remain an artisanal cannery offering high-quality recipes inspired by traditional cuisine. We want to continue introducing people to BistroBoc as a true meal solution that combines the enjoyment of high-quality prepared meals with the convenience of long-term storage at room temperature.
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