We are also a team of passionate foodies.
Hyperactive of the senses, we are in constant quest of Taste.
In the kitchen, requirement and rigor are our watchwords. At the table, place for sharing and conviviality!
Our production process is still (and will remain) fully humanized . This allows us to adjust each recipe based on the ingredient during manufacturing. Indeed, the fruit or vegetable can be more or less sweet, more or less waterlogged... depending on the weather. It's a whole know-how guaranteed by our 2 master jam makers who supervise the cooking! L'Épicurien uses open cauldrons with natural circulation of water vapour . This technique guarantees respect for the ingredients: their flavors, their textures, their radiance.
Our jams are extra (meaning with a high percentage of fruit between 55 and 75%) and our products have a short list of natural ingredients , understandable to everyone. They are free of preservatives, flavoring and coloring (only a few exceptions are made in the family of mustards, truffle, flower or coconut products).
A sharp quality process
In a process of continuous improvement and team involvement , the Production site located in Bosc has been certified FSSC22000 , " food safety system certification ", since the fall of 2018. It is a health safety standard that guarantees the safety food and the quality of our manufacturing process . Irreproachable cleanliness of course, traceability, process monitoring, impeccable logistics and after-sales service… This is the guarantee not only of a good product, but also of production according to the strictest requirements. There are very few of us on the market who can guarantee this!
An environmental conscience
At L'Épicurien , as our name suggests, we are not satisfied with tomatoes grown without soil or strawberries deprived of the sun. It all comes down to taste. So, we choose the top of the ripened fig, the juicy mango or the fleshy olive. All this as close to home as possible.
Want to know more about our raw materials? Go to our "Frequently Asked Questions" section.
At home, we sort waste and use recycled packaging for our shipments to individuals.
Every year, we study the latest label and packaging technologies to be able to use recycled materials as soon as they correspond to our technical constraints (temperature resistance, transport, etc.). We choose local suppliers who do not outsource the manufacture of our labels (less than 50km from us) and cases (less than 300km).
We can't stand food waste. Our processes are carried out in such a way that there is as little waste as possible , and we offer our unsold products to the Restos du Cœur.
Respect for the human
We have been based about fifty kilometers west of Montpellier for more than twenty years. Our teams have been there almost since the beginning. The only departures are the retreats. Our teams come from surrounding villages and towns.
We try to involve all the staff in running the business, in choosing new products, etc. We are all Epicureans with a demanding palate and everyone tastes and gives their opinion. Everyone can give ideas for new recipes as well. If these appeal to the greatest number of people and the R&D team is able to implement them, we test them, approve them and put them on the market. We welcome all constructive feedback. We form a close-knit, long-lasting and diversified team . It is our greatest strength.