Originating from Normandy, the birthplace of cream, the brand is renowned for its Normandy know-how.
Since 1945, Elle & Vire® has been making top-quality creams and butters, recognized for their exceptional taste and technical characteristics by chefs and pastry chefs form all over the world, in their quest for excellence.
Elle & Vire® is committed to supporting chefs around the world at every stage of their career,
up to the highest level of culinary excellence.
Sharing expertise is one of the core values of Elle & Vire Professionnel. It is a partner of numerous prestigious training establishments, which are dedicated to cuisine and pastry, around the globe.
Developing a close working relationship with chefs and artisans is essential for continuing to develop products and services in line with their expectations and needs. That is why Elle & Vire Professionnel nurtures privileged partnerships with professional associations whose reach is both local and international.
Working with the most prestigious chefs of today and the future, Elle & Vire Professsionnel is the official supplier for a number of competitions with international influence. Our products must be faultless to enable you to reach the highest echelons.
One of the most prestigious competitions in the world of gastronomy, created by Paul Bocuse in 1987. Supported by Elle & Vire for over 20 years, it takes place every two years.
bocusedor.com
An iconic pastry competition that takes place every two years, with teams of three candidates (chocolate, sugar, ice).
cmpatisserie.com
A French pastry competition created in 1974 by Cultures Sucres in collaboration with the Ministry of National Education, highlighting desserts in the restaurant industry.
cultures-sucre.com
A historic pastry competition, revived since 2006, the Relais Desserts Charles Proust competition takes place every two years at the Salon du Chocolat in Paris.
relais-desserts.net
The « One of the Best Craftsmen in France » (Meilleur Ouvrier de France - MOF) competition takes place every 3 years. Since 1924, when the competition first started, 120 pastry chefs have been awarded the title.
Technical skills, innovation and respect for traditions are developed over a long period of time until the peak of excellence is reached. The jury grades participants throughout the competition on each of the previously mentioned points in order to decide who will be crowned.
Elle & Vire Professionnel is involved in this event and also works with young CAP and BEP contestants who are taking part in the "One of the Best Young Apprentices in France" (Un des Meilleurs Apprentis de France) competition.
The Asian Pastry Cup is a pastry competition in its own right. It is a qualifying event of the world cup of pastry.
The Asian pastry Cup (APC) takes place on the sidelines of Food & Hotel Asia event. This unique competition in a life qualifies 4 teams who will be selected to participate in the world cup of pastry that takes place during the Sirha in Lyon every year
The Gault & Millau Young Talents Awards recognize the most promising young chefs each year. This program aims to support and encourage new generations of cooks by providing visibility and resources to develop their careers and express their creativity.
gaultmillau.com
The Paul Bocuse Institute, a management school specializing in hospitality, restaurants and culinary arts, opened in 1990.
institutlyfe.com.com
Since 1989, the Bellouet Conseil School has been providing training in dessert, pastries and confectionery techniques in the heart of Paris.
ecolebellouetconseil.com
Ever since its creation in 1988 by Frédéric Bau, l'Ecole du Grand Chocolat has been at the service of gastronomy professionals. In this creative hub, each team member is clearly focused on human values, listening, giving advice and being available, enabling each professional to perfect their techniques, but also providing a fresh spark with new ideas which will be a surefire hit with even the most demanding of customers.
valrhona.com
Created in 1929 by the Grands Moulins de Paris, the EBP (Bakery and Pastry School) in Paris is a training centre aimed at those wanting to learn true bread making and pastry expertise.It teaches values which are shared by Elle & Vire Professionnel: excellence, expertise and passion for the artisan Bread Making/Pastry profession
ebp-paris.com
École Lenôtre, founded by the renowned pastry chef Gaston Lenôtre, is a worldwide reference in culinary arts education. It offers excellence programs for professionals and enthusiasts, combining tradition and innovation to pass on French expertise.
ecole-lenotre.com
Because pastry is an art that does not permit compromise, Relais Desserts has built its fundamentals around a master word: Excellence. For more than 30 years, Relais Desserts brings together the world elite of the french Haute Pâtisserie in order to make it shine to the four corners of the globe. They are thus a hundred pastry chefs and chocolatiers from 19 countries, on the front of the gourmet scene or simply unavoidable in their regions. Elle & Vire Professionnel is proud to work with these renowned pastry chefs.
relais-desserts.net
Maîtres Cuisiniers de France is a prestigious association of the finest French chefs. Their mission is to preserve and promote haute cuisine, emphasizing creativity, knowledge sharing, and respect for quality ingredients.
maitrescuisiniersdefrance.comBetween Elle & Vire and you, a relationship in which trust and sharing are the key ingredients. A shared love of cream, the same quality expectations. A shared passion for Excellence, authenticity and creativity. A unique relationship, making our cream the best every single day
Elle & Vire Professionnel Excellence Whipping Cream (35% fat) ensures consistent, stable results throughout the year. This cream is for use both in cooking and pastry-making. Quick to thicken with great hold (no collapsing or seeping), theExcellence whipping Cream (35% fat) has an excellent whipping rate throughout the year (2.7 L on average) and is particularly good at bringing out different flavours, making it an essential ingredient for all of your dishes.
Excellence is aregular award-winnersat the General Agricultural Competition organised each year by the French Ministry of Agriculture, who reward France’s best products for their organoleptic qualities.
