Meeting with Yann Le Moal, pastry chef at Traiteur de Paris, producer of frozen pastries and cocktail units. Premium for catering professionals in France and across the world.
Yann Le Moal, pastry chef at Traiteur de ParisHow did the Traiteur de Paris’ adventure start ?
We have launched our Premium caterer and cocktail organizer activity for professional and individual clients, about 20 years ago, in the area of Paris. As all caterers, our activity was concentrated on week-ends and at the year’s end which included managing strong organisational constraints. To meet the needs, we decided to frozen ahead prepared creations to preserve the excellent quality of the product.
And today, what is Traiteur de Paris’ speciality ?
The company developed itself, creativity and quality stayed on top of our priorities. With hindsight, we can say we managed to adapt to rising trends and to offer Premium products. Gradually, the range products intensify. At the very beginning, we only presented sugared and salted cocktails units for caterers. Little by little, we were willing to intend a dessert range (Chocolate Fondant, Tiramisu, Cheesecake, Lemon Meringue Pie) along with part cooked vegetables (Patato Gratin, Quenelle, Polenta). It is because we are as closely as
possible to catering professional activities, that we succeeded in offering them culinary solutions adapted to their expectations.
How are Traiteur de Paris’ products produced ?
We create and develop all of our products according to precise theme in our test kitchen. I am surrounded by cooks and pastry chefs but also culinary engineers for the launching of a new product on both of our sites. The Brittany production company, located in La Guerche-de-Bretagne (140 employees- 3 000m²) is dedicated to the production of all that requires precision and fastidiousness such as cocktails units and « petits fours ». The second production company, located in Fécamp (160 employees- 8000m²) created in 2006, produces part cooked vegetables and desserts.
Today we affirm our Premium positioning’ and raw materials selection remains a priority. We select the best potatoes of Brittany and cheeses, cream, fruits, from different regions of France.
It is important to not forget that our recipes are identical to those handmade in a pastry shop or in a restaurant. We do not cheat with unnecessary ingredients…
Traiteur de Paris, creator of the professional fine patisseries Premium frozen range for French and International Chefs, proudly introduces its new dessert : Caramel Delight.
A delicious crumble base topped with cream and a light caramel topping sprinkled with crumbly flakes.
Surprise-inside:A rich and creamy salt butter caramel filling (Guérande salt) Serving instructions : place the dessert in the center of a dish, and decorate with a swirl of caramel.
Manufactured in our Traiteur de Paris workshop in Fécamp (76) with the finest quality ingredients. No colorants and no preservatives.
Caramel Delight / Desserts range
Packed in 16 units of 90g
Direction of use : Leave to defrost for 4 hours at +4°C
Diameter : 7 cm
Best before : 18 months if stored at – 18 °C
Traiteur de Paris, 0820 20 17 57, lechef@traiteurdeparis.com
Find our brochure here
Find us on Facebook here
Follow us on Twitter @traiteurdeparis