80 years of transmission to promote French gastronomy

It all began in the meadows of Condé-sur-Vire, between two rivers, where Auguste Grandin founded a butter cooperative with 17 farmers in 1946. Eighty years later, this farmer's intuition has become one of the key references in French professional gastronomy. Elle & Vire Professionnel® celebrates this anniversary not as an end in itself, but as a milestone on a path that continues to be traced: that of transmission.

Because it's all about transmission. From the soil to the meadows, from the meadows to the milk, from the milk to the cream, from the cream to the plate: each link in this chain tells the story of a terroir. A temperate climate, regular rainfall, mild sunshine and the sea breeze that gives Normandy grass its density. Cows graze at least 210 days a year. Crème Excellence, the flagship product in our professional range, is made from 100% Normandy milk, collected from family farms. With its consistency, assertive dairy taste and technical performance, it's a partner that professionals can rely on to meet their exacting standards.

A long-term partnership with chefs

If the brand has conquered kitchens, it's also because it has forged lasting links with the people who run them. Pierre Gagnaire (5 toques d'or), a leading figure in French culinary creativity, has been working with Elle & Vire Professionnel® for over twenty years. He was involved in the very birth of the Crème Excellence name, helping to forge its reputation. at his side, Sébastien Faré, Executive Chef of the Maison de l'Excellence Savencia®, ensures that each product lives up to its promise: competitive intelligence tests carried out under the supervision of a court commissioner.

This ideas laboratory, set up near Paris in 2008, is the beating heart of the relationship between the brand and the profession. It provides training and inspiration, and develops recipes and techniques adapted to the realities of the field. Eleven ambassador chefs and pastry chefs, from Guillaume Goupil to Ophélie Barès,Angelo Musa to Yann Brys, relay this vision on a daily basis.

Preparing the hands of tomorrow

Passing on does not mean repeating. It's about giving the next generation the means to go further. Elle & Vire Professionnel® is committed to supporting schools (Cordon Bleu,Institut Lyfe, École de Boulangerie et de Pâtisserie de Paris, École des Arts Culinaires Lenôtre) and candidates for the most demanding competitions: MOF, Bocuse d'Or, Coupe du Monde de la Pâtisserie. Jérôme De Oliveira, the youngest world pastry champion in 2009, and Yoan Palamara, a candidate for 2027, embody this new generation, which the brand supports with conviction.

At the same time, the brand's commitment to sustainable development continues: management of 300 km of hedgerows by 2032 with Symbiose Normandie, reformulation of recipes with a view to naturalness, recycled plastic closures. at 80 years of age, Elle & Vire Professionnel® remains a modern, forward-looking brand, resolutely at the service of those who bring French gastronomy to life.