Selecting the best terroir is, for the Chefs, the association of the best origins that results in Excellence. Chefs select raw materials from places where all conditions come together to offer exceptional, unique products. Not only are they are sourced for their culinary and gustatory qualities, but also for the way they are raised, cultivated or produced, with respect for nature, humans and animals. All our breeders are committed to the Charter of Good Breeding Practices and an Animal Welfare Charter co-constructed with the NGO Compassion in World Farming is being deployed to all our breeders.
With its damp climate and particularly green grass, Normandy was predestined to become the birthplace of the best creamier know-how. Elle & Vire Professionnel® created Excellence Cream. Chefs love it for its taste along with its consistency and its technical advantages. Elle & Vire Professionnel® is also committed to achieving sustainable and responsible production methods.
Christophe Hay obtained two Michelin stars at La Maison d’à Côté and was named Chef of the Year by Gault&Millau in 2021. In 2022, he opened the two-Michelin stars Christophe Hay Restaurant in Blois.
He really focuses on origin when he selects a product and cares tremendously about the way it is produced.
Lucie Lepleux is in charge of communication for dairy supply at Savencia, including Elle & Vire Professionnel®. She is passionate about her job and stays in touch with our breeders on a daily basis.
Chefs Christophe Hay, Bastien de Changy, Yann Brys and Ophélie Barès all take a stand alongside our collaborators and uphold their commitments with recipes that are as flavourful as they are responsible.
