Butter and cream are major ingredients in French cuisine.
They have refined tastes
and singular textures,
which are both gourmet and inspiring.
French cream tastes like where it comes from,
from the lands of our countryside,
from France quite simply,
which makes it an exceptional cream.
It remains a flagship product,
one of the top 3 things we use.
In cooking as in pastry-making
cream brings delicacy and character.
I have been working in the dairy industry for 30 years.
My role is to transform milk into cream or butter.
We have kept our traditional methods,
and the only difference today
is that we have modern means.
I always talk about innovation and tradition at the same time.
Innovation enables us
to move forward and to master this tradition.
For a better taste, a better texture and a better aroma.
To make cream,
it must be extracted from the milk in a cream separator.
It is transformed quite naturally;
the liquid cream is obtained by this simple skimming.
As for the thicker cream,
only natural lactic ferments are added to give it a texture,
a generous taste and a touch of acidity.
By churning it, an age-old process.
The cream can also be made into butter
This cream will be aged with lactic ferments
and then simply churned.
We will remove the buttermilk and mix it.
We now use churns to churn the cream
whereas in the old days our grandmothers used tubs
and stirred it by hand.
The butter takes shape through a generous Waltz
It is mixed and salted when necessary,
and is ready to be packaged.
It's a very human profession because I'm responsible for my products.
Hygiene is essential,
and we can’t make any mistakes.
We must meet many parameters
to get a regular
and quality butter all year long.
Packages and pats of butter
are packaged rhythmically,
ready to become a centerpiece on consumers’ table.