2012 Spring-Summer Collection of La Compagnie des Desserts

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1 of La Compagnie des Desserts february 2012

2 - La Compagnie Des Desserts in figures ice cream and pastries references litres of ice cream and units of pastries produced in Million euros turnover in 2011 (98% of turnover on restaurant business) - Over satisfied customers - Geographical presence in France, Spain, England, Belgium, Luxembourg, Japan and Florida employees - Brands : Pole Sud - Le Gourmet Parisien - Philippe Urraca Best French Craftsman - Louise - Vanille&Chocolat - Research laboratory to elaborate custom-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 Firmin Ribes Sales Manager fermin.ribes@compagniedesdesserts.com Stéphany Fressard Communications Manager stephany.fressard@compagniedesdesserts.com 2

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4 la compagnie des desserts 2012 Spring-Summer Collection 1. The economic desserts range brings a modern touch to traditional dessert. For a few years, most customers have had the bad habit of skipping dessert when eating at a restaurant. It can be explained in many ways; Budgets are tight due to the crisis, customers are often eating on the go To belie at this state of fact, we developed an economic range of desserts. This selection of 25 desserts comprises smaller versions of our best sellers at a very attractive price. It includes chocolate cakes, shortbreads, caramelized cakes, financiers, soufflés, clafoutis We chose a packaging of 12 or 36 units to enable the chefs to work in shifts and use those desserts as specials of the day. This new range was launched in October and enjoyed such a great success we decided to include it in our new catalogue. 4

5 la compagnie des desserts 2012 Spring-Summer Collection Le Gourmet Parisien - Pâtissier 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 5

6 Mini cream puffs Those mini cream puffs have all you can ask for. - Their small size is absolutely adorable; a bite of happiness - They have original flavours: milk chocolate and passion fruit, white chocolate and violet, white chocolate and green tea, raspberry gianduja, and dark chocolate. - With their bright colours, they look like jewels in their case. - They are easy to use: minis for reception, gourmet coffee break, or as a decoration to supplement ice cream scoops or desserts. Above all, their crackled puff pastry, creamy custard and melting centre make them delicious. Here are some suggestions of potential combinations: - Saint Honoré cake - As a gourmet coffee break Data sheet: Packaging: 22g x 48 Storage temperature: -20 C Defrosting time: defrost 2 hours at 4 C Available in one-flavour boxes or mixed flavours boxes Shelf life: 12 months 6

7 Summer Mont-Blanc This summer version of chestnut Mont-Blanc is a very elegant dessert that looks incredible in a plate. Under its light vanilla cream, you will have the surprise to discover a savoury heart of strawberry compote with tantalising strawberry chunks and a whipped cream centre. Here are some suggestions of potential combinations: - Serve this dessert with strawberries and strawberry coulis Data Sheet: Packaging: 115g x 20 Storage temperature: -20 C Defrosting time: defrost 2 hours at 4 C Shelf life: 12 months Philippe Urraca Best French Crafstman in pastry Philippe Urraca, Best French Craftsman in Pastry (1994), has been working for many years with La Compagnie Des Desserts, and became technical director of the group when the company merged with his own brand. Press kit on request 7

8 Tropézienne At La Compagnie des Desserts, we love the tropézienne tart ; a soft artisan brioche filled with a light and sweet crème pâtissière (custard) topped with sugar crystals. We never get tired of discovering and rediscovering this dessert! Available in individual size, or to share. Here are some suggestions of potential combinations: - Serve this dessert with a strawberry senga sorbet and coulis Data Sheet: Packaging: individual: 140g x 18 To share: 1,15kg x1 Storage temperature: -20 C Defrosting time: defrost 4 hours at 4 C Available in one-flavour boxes or mixed flavours boxes Shelf life: 12 months More about la Tropézienne Alexandre Micka, a polish pastry chef, moved in Provence (South of France) in the 1950 s and settled in St Tropez. In his new patisserie shop, he decided to sell a brioche filled with crème pâtissière elaborated after his grandmother s recipe. In 1955, Roger Vadim s film And God created Woman was shot in St Tropez. Alexandre Micka was in charge of preparing all meals for the crew. He introduced his special brioche and Brigitte Bardot suggested he named it St Tropez Tart. The pastry chef went for Tropezian Tart instead and registered his trademark. The restaurant named after this tart still exists in St Tropez. 8

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10 1. New ice cream & organic flavours Caramel ice cream and pear sorbet are the two new flavours that complete our organic range. So far, La Compagnie des Desserts is able to offer a range of 12 organic flavours under the name of its ice cream brand, Pole Sud : Ice cream : Caramel Coffee Chocolate Ewe milk yoghurt Vanilla Sorbets : Blackcurrant, Lemon Mango Mountain Mandarin Pear Raspberry Strawberry History of our organic range: Certified in September 2009, our organic range is the result of one year of research. On the one hand, as a company working towards sustainable development, Pole Sud wanted to add a string to its bow and be consistent with its convictions. On the other hand, the brand has to meet the needs of its customers, who ask more and more for organic flavours. Thus, for more than one year, we have been looking for the best raw materials and ingredients. We have selected the best ingredients responding to a statement of specific requirements. As Laurent Rombi (recipe creator) said Our objective was to obtain something good and top-of-the-line, but organic. We used our know-how and secret recipes to give birth to this range. We develop 2 or 3 new organic flavours every year with the same attention and rigour. This range is available: In 2.5L tubs for restaurants In 125ml pots for take away More about the organic certification This logo from the European Union aims at helping the consumers to identify all food items containing at least 95% organic ingredients (except water and salt). The remaining 5% can be either not available or explicitly allowed. 10

11 2. Margherite s farm Fresh Milk Ice Cream «Marghertie s farm is located in Aude (France) and is comprised of 50 cows. The whole milk we use for our ice cream is bought right after milking time and pasteurized in our premises before being transformed into ice cream. In late 2010, we launched a dairy milk ice cream, and a vanilla ice cream made from fresh milk. The quality of this milk was so exceptional we decided to replace the ordinary milk we used for 10 ice creams of our Haute Expression range: - Guatemalese Expresso Coffee - Salty caramel - Chocolate prestige - Milk Jam Sel de Camargue - Dairy milk - Iced chestnut - Honey and pine nuts - Pistachio di Bronte - Praline prestige - Vanilla Madagascar pods Using fresh milk gives an extraordinary smoothness to the ice cream. The taste of fresh milk is easily recognizable in the ice cream and makes the texture look amazing says Laurent Rombi, creator of this flavour. This new strategic choice describes quite well our corporate vision: the research of the best flavour. 11

12 3. Grand Crus chocolates ice cream 2012 Spring-Summer Collection 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 the elaboration of 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 Crème glacée Chocolat Caramélia 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. 12

13 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 this flavour to the front of the stage? Recipes suggestions: - 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! Recipes suggestions: - Dessert: Banana pie served with one scoop of Extra- Bitter Sorbet 13

14 Rocher ice cream 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 14

15 Pole Sud What if ice cream was 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 of 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 15

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