Fermentation

‘We don’t use selected fermentation – with a choice of bacteria and yeast – but a spontaneous fermentation.
We are already thinking about the taste of the finished product at the outset of production and not just at the end of it.’
At the heart of the company’s activity, Philibert savours has developed an exclusive process of controlled fermentation for the production of its sourdoughs (E.M.C or C.M.E: Complex Microbial Ecosystem). Originating from a complex culture where the bacteria self-select, the aromatic products are highly developed: ‘to obtain a good taste, a complex culture is necessary, and time is needed to develop this. Cheese makers use the same method in the maturing process, which allows them to propose products which are rich in flavour, a far cry from industrially produced cheeses with a standard taste.’ This procedure, the fruit of 20 years’ work, means that the company can accurately control the taste without having to resort to chemical flavourings or stabilisers.

Preparation and cooking of fruit and vegetables

‘We select our strongly flavoured fruit and vegetables with care. The finesse and richness of the flavours of our products depends on the choice of our raw materials.’ AOC blackcurrants, sweet potatoes, limes… Philibert savours adapt the preparation and cooking of natural products according to their specific form and end use.