Seasonality and quality charter : FERRANDI Paris signs alongside the Collège Culinaire de France

    Publication date - 22/06/2018

    On Thursday the 21st of June, 2018, FERRANDI Paris signed the quality and seasonality charter, established by the Collège culinaire de France. FERRANDI has now promised that it will promote teaching which values seasonality of produce and the work of producers. Throughout the school year, the Collège Culinaire producers have presented students at the school with their products and have explained their work.

    "Because quality cooking can only be done with quality products, FERRANDI Paris is proud to be one of the signatory institutions of this charter, which highlights the values that have always been part of the philosophy of our school", commented Bruno de Monte, director of FERRANDI Paris, who wanted to praise "the remarkable work of the producers members of the Culinary College of France to educate future generations of cooks".

    Among the points in the summary of the charter include the fight against food waste, the use of seasonal products and the evocation of new techniques for preserving products (salting, fermentation, freezing).