2011/12 Autumn-Winter Collection

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1 2011/12 Autumn-Winter Collection september 2011

2 Chocolatey winter for La Compagnie des Desserts!!! Autumn and winter are marked by the end-of-year celebrations, favourable period for chocolate sale. Indeed, chocolate has not only a celebrating aspect, but also has a unique taste and warming and comforting attributes. This is the reason why La Compagnie Des Desserts decided to offer chocolate-based products for its Autumn-Winter Collection. - As to ice cream, we have developed a range of Chocolate Grand Crus flavours (Caramelia, Guanaja, Extra Bitter and Jivara Milk Chocolate). Rocher, Tatin Apple & Calvados and Carame lised balsamic vinegar of Modena are new products as well. - As to pastries, the 3 chocolate products that just arrived are the Extra Large Chocolate Tart let, the Royal Dôme and a reinvented Forêt Noire (exceptional product). There are also 3 other new pastries to discover: the Caramelised Pineapple Cake, the Light Flavoured Marsh mallows and the Petits Fours. La Compagnie des Desserts in figures rice cream and pastries references litres of ice cream and units of pastries produced in Million euros turnover in 2010 (98% of turnover on restaurant business) - Over satisfied customers - Geographical presence in France, Spain, England, Belgium, Luxembourg, and Florida employees - Brands : Pole Sud - Le Gourmet Parisien - Philippe Urraca Best French Craftsman - Louise - Vanille&Chocolat - Research laboratory to elaborate custome-made productions (made up of 5 people in each division). Contacts Didier Barral Co-Chairman didier.barral@compagniedesdesserts.com Alain Camagie Co-Chairman alain. camagie@compagniedesdesserts.com Sylvain Bertrand Sales Manager sylvain.bertrand@compagniedesdesserts.com Stéphany Fressard Communications Manager stephany.fressard@compagniedesdesserts.com 2

la compagnie des desserts 2011-2012 Autumn-Winter Collection Extra Large Chocolate Tartlet Very large size Very thin crust pastry Very high chocolate content Very gourmet Here is the new Gourmet

Here are some suggestions of potential combinations: - The Extra Large Chocolate Tartlet can be supplemented with a scoop of Chutney Mango Sor - bet and dried bananas.

4 la compagnie des desserts Autumn-Winter Collection Extra Large Chocolate Tartlet Very large size Very thin crust pastry Very high chocolate content Very gourmet Here is the new Gourmet Parisien chocolate tartlet! With its sugar crust pastry covered in Peruvian chocolate ganache, the extra large chocolate tarlet can be arranged in so many ways. Here are some suggestions of potential combinations: - The Extra Large Chocolate Tartlet can be supplemented with a scoop of Chutney Mango Sor - bet and dried bananas. Data sheet : Storage temperature: -20 C Defrosting time: 2h at 4 C Packaging: 120g x 6 Shelf life: 12 months Light flavoured marshmallows This is a significant innovation for Le Gourmet Parisien, which tries a new kind of product. And what a success! Smooth, melting in the mouth, light and original (Coconut, mandarin and candyfloss flavours) Important detail: They don t stick! Marshmallows are perfect to go with ice cream or enhance the presentation of a dessert. Return to childhood guaranteed! Here are some suggestions of potential combinations: - Rose Petal ice cream, lavender honey and light flavoured marshmallows on top Data sheet: Storage temperature: -20 C Defrosting time: defrost 30 minutes before serving Packaging: 10g x 24 Shelf life: 12 months 4

la compagnie des desserts 2011-2012 Autumn-Winter Collection Caramelised Pineapple Cake There s nothing like a piece of caramelized pineapple to bring a little sunshine to the clients plate!

5 la compagnie des desserts Autumn-Winter Collection Caramelised Pineapple Cake There s nothing like a piece of caramelized pineapple to bring a little sunshine to the clients plate! A soft piece of cake topped with a piece of caramelized pineapple. This dessert brings together the fruitness, acidity and juiceness of pineapple combined with the sweetness of caramel. Here are some suggestions of potential combinations: - Caramelised pineapple cake with ginger ice cream and crystallized ginger Data sheet: Storage temperature: -20 C Defrosting time : 4h at 4 C then warm up for 5 minutes at 150 C (oven) or 15 seconds at 800W (micro wave) Packaging: 90g x 16 Shelf life: 12 months 5

6 la compagnie des desserts Autumn-Winter Collection Le Gourmet Parisien - Pastry Chef Le Gourmet Parisien has produced top-of-the-range frozen pastries, cakes and individual desserts (layer cakes, tarts, tartlets, party desserts) for over 20 years. They are distributed in hotels, restaurants, and airline catering and restaurant chains. Creativity, food safety and the unique taste of the products are the assets that convinced our professional customers to buy products from Le Gourmet Parisien. Indeed, they pay close attention to know-how and the use of noble raw materials, Faithful to its principles, Le Gourmet Parisien established itself in the catering industry by creating savoury desserts. New seasonal collections are created every year to meet the needs of more and more demanding customers. Want to know more about le Gourmet Parisien? - Date of creation: : relocation to Fontenay : New site in Goussainville - Activity: Production of frozen pastries (mainly individual desserts) - Registered office: Goussainville - Val d Oise (FRANCE) - Production: 20.8 million pastries produced in Production factory in Goussainville - Val d Oise : New production unit in Roissy in France: 4 165m² area 6

Royal Dôme A fabulous dome-shaped chocolate dessert. Smooth dacquoise biscuit with hazelnut crunch, creamy chocolate mousse, velvety chocolate coating and shiny black frosting.

7 Royal Dôme A fabulous dome-shaped chocolate dessert. Smooth dacquoise biscuit with hazelnut crunch, creamy chocolate mousse, velvety chocolate coating and shiny black frosting. With its tasty layers of chocolate, it is impossible to do without this beautiful dessert. This is for sure a must-have dessert for Christmas menus. Here are suggestions of potential combinations: - Royal Dôme with a scoop of Tonka Bean ice cream - Royal Dôme with a scoop of orange blossom ice cream Data sheet: Storage temperature: -20 C Defrosting time: 3h to 4h Packaging: 80g x 16 Shelf life: 12 months Forêt noire La Forêt Noire is a classic Christmas dessert. Philippe Urraca (Best French Craftsman in Pastry) reinvented this cake for Le Gourmet Parisien in a modern and original style. This chocolate mousse and morello cherry purée layer cake is topped with a Yin and Yang-shaped chocolate tablet, and a cherry arranged in a love-apple style. Here is a suggestion of potential combination: - Forêt Noire with a scoop of Strawberry Flior di Latte ice cream Data sheet: Storage temperature: -20 C Defrosting time: 3h at 4 C Packaging: 90g x 30 Shelf life: 12 months 7

Petits Fours This new range of Petits Fours is an association of surprising flavours: beetroot and white chocolate, mascarpone cheese and morello cherry, praline and lemon, or pistachio and berries.

8 Petits Fours This new range of Petits Fours is an association of surprising flavours: beetroot and white chocolate, mascarpone cheese and morello cherry, praline and lemon, or pistachio and berries. The box contains: Citrus financiers, Mont Blanc Tartlets, White chocolate and beetroot tartlets, mascarpone and morello cherry operas, praline and lemon macaroons, mango tatins, classic operas, and pistachio and red fruit financiers. Data sheet: Storage temperature: -20 C Defrosting time: 2h at 4 C Packaging: 18g x 48 Shelf life: 12 months Philippe Urraca Best French Craftsman in Pastry Philippe Urraca, Best French Craftsman in Pastry (1994), has been working for many years with La Compagnie Des Desserts. Since the beginning of the year, his company Midi-Pyrénées plays an integrant part in La Compagnie des Desserts, and Philippe Urraca has become «Directeur Technique». Press kit upon request. 8

1. Caramels like no other Caramelized balsamic vinegar of Modena ice cream Chefs are very good at mixing different flavours and enhancing the taste of each of them.

Caramel smoothes the acidity of vinegar in this ice cream. The outcome is really savoury: a creamy mix with crunchy pieces.

10 1. Caramels like no other Caramelized balsamic vinegar of Modena ice cream Chefs are very good at mixing different flavours and enhancing the taste of each of them. The caramelized balsamic vinegar of Modena ice cream is a good example of the association of two tasty products: balsamic vinegar and caramel. Caramel smoothes the acidity of vinegar in this ice cream. The outcome is really savoury: a creamy mix with crunchy pieces. The significant advantage of this ice cream is that it can be combined with both salted and sweet meals. Recipes suggestions: - Starters : Foie gras cake served with a scoop of Balsamic vinegar ice cream Tomato salad with mozzarella cheese, avocado and a scoop of Balsamic vinegar ice cream - Main dish: Tournedos served with a scoop of Balsamic vinegar ice cream - Dessert : Mascarpone mousse served with a scoop of Balsamic vinegar ice cream Tatin Apple and Calvados Ice cream The real challenge about this ice cream was to bring out the taste of the ingredients that are in the ancestral Norman Apple Tatin recipe. To do so, we mixed semi-crystallized apple pieces with caramel, crunchy biscuits and a drop of Calvados (1.54%). The outcome is succulent and rich in flavours and textures. Recipes suggestion: - 1 scoop of mascarpone, 1 scoop of Calvados Crème and 1 scoop of Tatin Apple and Calvados Ice cream 10

2. Grands Crus Chocolates Our philosophy is to recreate the genuine flavour of our raw materials. It is even harder with ingredients as noble and pure as Grand Crus chocolates.

easy for the pastry chef to use. Jivara Milk Chocolate Milk chocolate was the only kind of chocolate we did not produce until now. Yet this flavour is loved by both children and grownups.

11 2. Grands Crus Chocolates Our philosophy is to recreate the genuine flavour of our raw materials. It is even harder with ingredients as noble and pure as Grand Crus chocolates. This is the reason why we spent 6 months on elaborating the recipes for Grand Crus chocolates, in order to obtain a range of ice cream and sorbets perfectly faithful to our raw materials, but still easy for the pastry chef to use. Jivara Milk Chocolate Milk chocolate was the only kind of chocolate we did not produce until now. Yet this flavour is loved by both children and grownups. For this ice cream we chose to use Jivara: a very fine and expressive kind of chocolate. Those exceptionally aromatic cocoa beans come from Forastero plantations. The blending of the beans gives birth to Jivara. This Grand Cru chocolate is loved for its very high cocoa content, and its creamy texture in harmony with final vanilla notes. Recipes suggestions: - 3 scoops of different chocolates (dark, white and milk chocolate) - Milk chocolate crème brulée Caramélia Chocolate ice cream Caramélia Chocolate is tender, generous and enjoyable. From the first moments, it wins over thanks to its milky cream, before it reveals its intensity and the power of its salty caramel taste. We ve added a dash of caramel sauce to improve the taste and the final texture. Recipes suggestions: - Ice cream sundae: 1 scoop of Caramélia Chocolate ice cream topped with caramelised pop corn. - Dessert: caramelised pear served with a scoop of Caramélia Chocolate ice cream. 11

and Forastero cocoas. This Grand Cru, whose recipe is kept secret, shows a little bit of bitterness while keeping warm and aromatic notes.

12 Guanaja Chocolate ice cream Guanaja chocolate results from Guanaja dark cocoa beans (70% cocoa). Named after the mythical Caribbean island where Christopher Columbus landed in 1502, Guanaja reveals a completely new combination of cocoas: the subtlety of Criollo and the intensity of Trinitario and Forastero cocoas. This Grand Cru, whose recipe is kept secret, shows a little bit of bitterness while keeping warm and aromatic notes. Dark chocolate ice cream is one of Pole Sud s most famous products. So why not push it to the front of the stage? Recipes suggestion: - Dessert: 1 scoop of Guanaja chocolate ice cream topped with pistachio bits, dried apricots, a few raspberries and chocolate biscuits bits. Extra-Bitter Chocolate Sorbet The Extra-Bitter Chocolate Sorbet will remind you of all cacao s best features: its color, its nice smell, its special taste and its texture. This very fine and expressive sorbet has no more fat content than its own chocolate, which gives a great consistency to the sorbet. This dark chocolate (61% cocoa) has an intense and sophisticated taste, with very subtle bitter and sharp notes. It s a must-taste for ice cream lovers! Recipe suggestion: - Dessert: Banana pie served with one scoop of Extra Bitter Sorbet 12

13 Crème glacée Rocher Have you ever tasted chocolate spread? It is something you will not forget. This nice taste of hazelnut and praline-flavoured chocolate is a delight, no matter how old you are And this is what happens when you get to taste Rocher ice cream. This ice cream is made of hazelnut praline paste, enriched with hazelnut bits and wafers. This will tickle your tastebuds! Recipe suggestion: - Profiteroles: Stuff some pâte à choux with a scoop of Rocher ice cream. Pour hot chocolate sauce on the choux, and add whipped cream if you like. 13

14 Pole Sud What if ice cream were art? For over 25 years, Pole Sud s ambition has been to become the ice cream specialist for restaurants. Faithful to its origins, Pole Sud created 300 ice cream flavours as if they were home-made. Besides, our brand makes over 2000 custom-made products every year for restaurants of all sizes that trust us to develop their very own ideas. Over time, we have confirmed our identity as an ice cream maker by creating flavours that are rich in spices and seasonings, with fresh fruit and based on traditional gastronomic desserts from all around the world. Thus we have developed many ranges of ice cream based on various themes: - Japan (Wasabi, Matcha Green tea, Yuzu ice cream ) - Italy (Gorgonzola, Amaretto, Tiramisu ) - Spices (Cinnamon, Saffron, Mustard ) - Cheese (Goat s cheese, Roquefort, Parmesan cheese ) With some solid experience as an ice cream maker, Pole Sud is convinced that ice cream must be part of a celebrating moment. This is the reason why we set ourselves the goal of turning ice cream, and desserts in general, into an art form, and dedicate it to delicacy and the pleasure for the senses. Didier Barral, Pole Sud s CEO says: If our ice cream can tickle your senses, our mission is accomplished Want to know more about Pole Sud? - Date of creation: : subsidiary in Barcelone : distribution agreement with Le Gourmet Parisien : beginnings in London : production surface area is doubled :1st BRC certification (British Retail Consortium- 2009) : AFNOR evaluation : (level 2 out of 4) - Activity: production and distribution of ice cream and sorbets - Registered office : Lézignan-Corbières - Aude (FRANCE) - Production: 4,255 million litres produced in production factory in Lézignan-Corbières Aude, FRANCE 14

2012 Spring-Summer Collection of La Compagnie des Desserts

2012 Spring-Summer Collection of La Compagnie des Desserts of La Compagnie des Desserts february 2012 - La Compagnie Des Desserts in figures - 600 ice cream and pastries references - 4 300 000 litres of ice cream and 30 000 000 units of pastries produced in 2010-50