How Elle & Vire Professionnel products are helping chefs achieve great results in the kitchen

How Elle & Vire Professionnel products are helping chefs achieve great results in the kitchen

For more than 40 years, Elle & Vire Professionnel has developed unrivaled dairy know-how and forged special relationships with gastronomy and pastry professionals.  

As a disruptor in the field of dairy, continuously setting trends, its latest product release, the Soft Style Cream Cheese, has been praised by renowned chefs as an ideal ingredient in savory, sweet, hot and cold recipes.

In a statement, Michelin-starred and culinary executive chef Sébastien Faré of La Maison de la Crème Elle & Vire® said: “Cheese is a true symbol of French gastronomy. The Elle & Vire Professionnel cheese range is perfect for sweet and savory creations. Personally, I enjoy using Elle & Vire Professional French Cream Cheese;  It is suitable for baking and spreading, and it has a fresh, smooth and creamy taste, making it easy to work with. Made in France with French milk, it is the result of the Norman dairy know-how and Elle & Vire professional chefs’ expertise.”

With the new Elle & Vire Professionnel Soft Style Cream Cheese, chefs can create a series of fresh and tasty starters. For example, by mixing the soft-style cream cheese with horseradish puree, cucumber, bottarga, avocado, chili and garlic, you can create a silky and creamy sauce. 

Ticking the right boxes of quality, consistency, and taste, the Soft Style Cream Cheese by Elle & Vire Professionnel proves, yet again, to be a chef’s best choice for an elevated culinary experience.

 

elle-et-vire.com

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About author

Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

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