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Pastry chef
Confectioner and chocolate maker
Table of use - Pastry chef
Table of use - Confectioner & chocolate maker
Sorbet & Ice Cream
Ice cream maker
Table of use - Ice-cream maker
Balancing sorbets & ice-cream
Savoury
Chef
Table of use - Savoury
Cocktail
Bartender / Mixologist
Table of use - Bar
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Frozen fruit purées
Frozen vegetable purées
Frozen fruit coulis
Frozen fruit concentrated preparation
Frozen whole fruit and pieces IQF
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Plated desserts
Confectionery
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Individual pastries
Logs
Verrines and bite sizes
Your sorbet & ice cream recipes
Ice cream
Iced desserts
Sorbets
Your savoury recipes
Fish and seafood
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Starters
Verrines & bite-size
Your bar recipes
Smoothies
Cocktails with alcohol
Alcohol-free cocktails
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Home
Your job
Pastry
Pastry chef
Confectioner and chocolate maker
Table of use - Pastry chef
Table of use - Confectioner & chocolate maker
Sorbet & Ice Cream
Ice cream maker
Table of use - Ice-cream maker
Balancing sorbets & ice-cream
Savoury
Chef
Table of use - Savoury
Cocktail
Bartender / Mixologist
Table of use - Bar
All our products and flavours
Our products
Frozen fruit purées
Frozen vegetable purées
Frozen fruit coulis
Frozen fruit concentrated preparation
Frozen whole fruit and pieces IQF
Our flavours
Your recipes
Your pastry recipes
Plated desserts
Confectionery
Desserts and tarts
Individual pastries
Logs
Verrines and bite sizes
Your sorbet & ice cream recipes
Ice cream
Iced desserts
Sorbets
Your savoury recipes
Fish and seafood
Meats
Starters
Verrines & bite-size
Your bar recipes
Smoothies
Cocktails with alcohol
Alcohol-free cocktails
About
Les vergers Boiron
History
Know-how
Partners
Values
News
Pastry
Sorbet & Ice Cream
Savoury
Bar
Corporate
Events
Contact us
Find a product
Join us
Press
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Pastry
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Pastry news and trends.
FEATURED
Martina Kömpel: no limits and no frontiers
Expect the unexpected with Martina Kömpel. She runs a hotel-restaurant in a remote region of France…
Two Prestigious American Chefs to join Les vergers Boiron Ambassadors Team
January 2018: Les vergers Boiron is excited to have coming on board two new addition to its Brand…
The strawberry - by Les vergers Boiron
Les vergers Boiron and the producers - a win-win approach, a large confidence, the assurance of…
Back to the future
Raphael Haumont, a physics and chemistry researcher, holds the "Cuisine of the Future" Chair at…
Thoughts, Thinking, Rethinking
Our new series is an overview of developments in the food and hospitality sector. We welcome…
LAST ARTICLES
Thoughts, Thinking, Rethinking
Our new series is an overview of developments in…
“Pure Fruit Inspiration from asia" by Les vergers Boiron
Among the company’s values, chefs’ creativity and…
Sonia Haumonté: Catering to all the senses
Sonia Haumonté is Pastry Chef and owner of…
Jason Licker - an American in Asia
He's the most Asian of Americans, and he's got…
Les vergers Boiron joins the International French Pastry Trophy's partner network
Les vergers Boiron signs a partnership agreement…
Two Prestigious American Chefs to join Les vergers Boiron Ambassadors Team
January 2018: Les vergers Boiron is excited to…
Food trends: Separating wheat from chaff
“Free” foods are taking the world by storm. From…
Back to the future
Raphael Haumont, a physics and chemistry…
Les vergers Boiron edit “Pure Inspiration Fruit”, a recipe book featuring current trends to inspire chefs around the world
Among the company’s values, chefs’ creativity and…
The strawberry - by Les vergers Boiron
Les vergers Boiron and the producers - a win-win…
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