THE CRISTEL SUCCESS STORY: A TRADITION OF EXCELLENCE AND INNOVATION

It all began in 1826, in a small corner of Franche-Comté, the industrial region par excellence at the time. Frédéric Japy, a visionary before his time, laid the foundations of what was to become a culinary legend. In Fesches-le-Châtel, he produced the world's first deep-drawn saucepan, a little jewel of ingenuity that marked the beginning of French industrialization. But life, like a béchamel sauce, can be fickle. After decades of success, the JAPY company stumbled on a series of strategic errors and the succession of three wars that were to put an end to its ascent. Cornered, Frédéric Japy filed for bankruptcy in 1979. The end of the first act.

The renaissance: Paul and Bernadette Dodane, the new alchemists

The story could have ended there, but not with the Dodanes. In 1985, Paul and Bernadette lit a new fire under this emblematic local factory, and renamed it CRISTEL, a name born from the fusion of "Cristal" and "Chatel", two proposals initially rejected by the INPI. With a recipe combining innovation, passion and, above all, a healthy dose of resilience, they quickly put the company back on the culinary map.

It was then that Paul Dodane, with a boldness worthy of the greatest inventors, shook up the culinary world in 1986 with his revolutionary concept: the Cuisson-Service. A removable handle that gave a new face to cookware. Presented on a tiny stand due to lack of resources, the innovation nevertheless took pride of place in a giant case worthy of a fine jewel at the Bijorhca trade show. It's a hit! The brand, now endowed with this unique identity, quickly conquered the hearts of cooks, from amateurs to Michelin-starred chefs.

In 1991, CRISTEL became the first brand to offer induction-compatible stainless steel cookware, charming the Japanese market with this innovation. This breakthrough not only strengthened their reputation as innovators, but also ensured a lasting presence in a demanding international market.
Under the Dodanes' leadership, CRISTEL flourished, doubling its sales and achieving an annual output of 600,000 pieces. Now a true symbol of national pride, its footprint now extends far beyond France, covering Europe, the USA and Japan.

Pans and actions: responsible manufacturing

At CRISTEL, producing saucepans is not enough. The brand aims to "cook a better world" with an exemplary ecological and social commitment. With its EPV (Entreprise du Patrimoine Vivant) and OFG (Origine France Garantie) labels (92%), CRISTEL is a champion of sustainability. And it's fair to say that CRISTEL is always one step ahead: the company said goodbye to solvents long before the law required it, recycles its packaging, and offers retreading of non-stick products to give them a second life. As for water, CRISTEL has deployed ingenious systems to treat and save water, while recovering energy from compressors to heat workshops.

The 3 ranges that make up Cristel

1826: the heritage of the past, the technology of today

Two centuries after revolutionizing cooking with the first deep-drawn saucepan, Cristel honors this heritage with its "1826" collection. Combining tradition and modernity, these pans feature a thermodiffuser bottom that performs well on all burners, including induction. The 18/10 stainless steel body features a brushed finish, contrasting with the polish of the ergonomic riveted handles. Oven and dishwasher-safe, this range includes matching pots, pans and lids. From €79.90

CASTEL PRO: designed by chefs, for chefs

The CASTEL PRO range is the result of collaboration with renowned chefs, designed to meet the challenges of the most demanding professional kitchens. Made from a 5-layer material, it ensures even heat distribution across the entire surface of the utensils. The secret of CASTEL PRO lies in its composition: a sheet of top-quality 18/10 stainless steel, followed by three layers of aluminum, one of which is reinforced to guarantee a stable, dimensionally stable base, and finally, a sheet of 18-0 stainless steel for induction compatibility. The thermodiffuser bottom is designed for searing, simmering or flambéing with precision. It's no coincidence that the CASTEL PRO range has been featured on TOP Chef for 12 years! Starting at €40

Mutine: when the kitchen becomes modular

Cristel's removable concept is like the Swiss Army knife of kitchen utensils. First advantage: stacking your pots, pans and sauté pans becomes child's play. Second advantage: versatility. With the Mutine range's removable handles, your saucepan becomes a stewpot, your sauté pan becomes a serving dish with the addition of two handles, and your frying pan goes to the table without blushing. Third advantage: safety. The stainless steel and bakelite handles of the Mutine collection won't melt under heat, and remain cool to the touch. And thanks to a patented system, they remain firmly attached, without the slightest play, even when you're cooking with the enthusiasm of a Top Chef finalist. From €57.90

3 questions to Flavio Lucarini

Flavio Lucarini, a young chef in his thirties, has rapidly made a name for himself in the world of gastronomy. His culinary training began under the tutelage of chef Giovanni Passerini, where he developed a solid foundation and deep appreciation of transalpine cuisine. After honing his skills alongside Jérôme Banctel at La Réserve, Flavio joined Groupe Éclore as chef of Bistrot Flaubert. At the end of 2023, the group appointed him to head up their new restaurant, Hémicycle, alongside Aurora Storari. United both in the city and in the kitchen, they form a duo as inseparable as basil and tomato, sharing their passion for Italian cuisine.

Gault&Millau: Can you tell us how you discovered CRISTEL kitchen utensils and what convinced you to use them?

Flavio Lucarini: I discovered CRISTEL thanks to chefs Nicolas Beaumann of Maison Rostang and Matthias Marc of Substance, two of our group's houses. What convinced me was the solidity of the equipment. I've never had a handle come loose, or a bottom start to peel off, or a pan start to warp... Heat transmission is perfect, and maintenance is very easy. The pan takes up temperature very quickly and holds it for several minutes, which makes for beautiful, even coloring.

G&M: Which of the CRISTEL utensils you use are your favorites, and why?

F.L.: My favorite collection is definitely CASTEL PRO. It's perfect for professional use in any kitchen, whether gas or induction. I also like the stainless steel plancha with lid. It can be used as a meat display and allows us to send it out hot. These tools are ubiquitous in our kitchen, and it's the only brand we use.

G&M: How do CRISTEL utensils meet the demands of a professional kitchen and influence your culinary style? And do you have any suggestions for future CRISTEL products?

F.L.: CRISTEL cookware perfectly meets the rigorous demands of a professional kitchen. As well as being functional, they are also very aesthetically pleasing, which is an advantage when working in a kitchen that opens onto the dining room. In terms of culinary style, we've rediscovered the pleasure of making our juices in saucepans, thanks to their beautiful, uniform coloring. CRISTEL's commitment to sustainability and French manufacturing is also crucial for me, as respect for the environment and the circular economy are becoming increasingly important in our business. I choose my raw material producers with the same care as my suppliers. As for future products, I'd love CRISTEL to invent a little robatayaki-style BBQ, which would be a fantastic addition to their already impressive range.