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Premium Gourmet
Premium Gourmet, a given for Bernard Baud in which the spirit of the company can be qualified in one word: avant-garde.
While the expertise of Grandes Distilleries Peureux in the art of distillation and fruit maceration is indisputable, the family business must also adapt to its market and diversify. Its credentials in the gastronomy sector since 1950 drove it to set up the Griottines® Institute, which is both a superb boutique store and a laboratory for cuisine and culinary demonstrations.
All that was missing was a renowned chef who could make the most of the Grandes Distilleries Peureux products in the kitchen. Parallel to this, François and Marie Lachaux, who were born in the region, dreamed of returning to their routes... A meeting with Bernard Baud was all it took to propel them straight to the top of the Griottines® Institute in 2008.
Terrines, foies gras…
Griottines® Terrines are made using a unique, hand-made procedure based on top quality raw materials, developed by François Lachaux, Best Craftsman in France, in our kitchens at the Griottines® Institute in Fougerolles.
Jams
Created in Fougerolles and developed by François Lachaux, Best Craftsman in France, at the Griottines® Institute, using exceptional, locally sourced raw materials, our jams have a unique taste and texture…
The Head Chef
François Lachaux, The Best Craftsman in France - Cuisine, is the Director of the Griottines® Institute at Grandes Distilleries Peureux, in Fougerolles.
A place of culinary creation and innovation, the Griottines® Institute is also a contemporary, boutique store dedicated to excellence: foies gras, terrines, jams, chocolates and other delicacies are prepared here with passion by the renowned chef, who also trains professionals here from the greatest Michelin-starred restaurants around the world.
Before beginning this adventure which has allowed him to reconnect with his home region, François Lachaux demonstrated his expertise and left a trail of prestigious, Michelin-starred establishments in his wake, including Les Bas Rupts in Gerardmer, and he even set up his own business in Gevrey Chambertin with La Sommellerie... Quite simply a passionate man and a great chef.
Past competitions between 1987 and 1993:
- 1st in the final of Prosper Montagné in Metz, 1987
- 2nd in the Taittinger Regional Competition (Alsace), four times
- Selected to represent France at the first European Gastronomy Challenge in 1990 in Bordeaux, supported by Emile Jung (Le Crocodile in Strasbourg), placing 7th out of 12 candidates.
One of the Best Craftsmen in France Competition:
In 1993, selected for the final of the “Best Craftsman in France - Cuisine”, and in October, received the title of “ONE OF THE BEST CRAFTSMEN IN FRANCE, Cuisine Category”.
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