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Le Gourmet Parisien

Thanks to its creativity and know-how in the art of pastry cooking, Le Gourmet Parisien produces high quality frozen patisseries and cakes (mainly individual desserts), which purpose is to meet the needs and expectations of chefs.

With a range made up of 450 recipes, Le Gourmet Parisien has invested in the construction of a new site, with a surface area of over 4 000m², for 100 of its employees. It has two workshops, to separate the production of raw and

cooked products. Le Gourmet Parisien produces its own pastry bases and is proud to maintain this know-how in an industrial context.

Every year, 2 collections of pastries are developed for the CDD catalogue (spring/summer and autumn/winter collections) by theR&D department of La Compagnie des Desserts at the rythm of 230 creations per year. The raw

material used is noble, strictly selected and each new development combines know-how and originality, in the respect of customers’ expectations.

Specialities of Gourmet Parisien are various :

–          Individual patisseries : mi-cuits, tartlets, financiers, verrines, palets…
–          Patisseries to share : moelleux, american pâtisseries (banoffee, Oreo® cake, pecan pie, Carrot cake,…), tarts…
–          Mini pâtisseries : mi-cuits, palets, financiers.

  • Information sheet

    Activity : Production of high quality frozen pastries
    350 References including 200 creations in 2013
    17 000 000 patisseries (915 000 boxes)
    1 370 Tons produced in 2013
    Quality certification: BRC
    100 employees

IMPORTANT DATES

1988 Creation of Le Gourmet Parisien. Site: 120m². 3 employees
1994 Relocation to Fontenay. 20 employees
2001  New site in Goussainville. Surface area: 1400m². 45 employees
2010 Relocation to Roissy in France. Surface area: 4 165m²
2013 BRC (British Retail Consortium) accreditation: a standard that guarantees to our customers
that the products we make are healthy, safe and legal.

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Brands of La Compagnie des Desserts

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© 2015 - La Compagnie des Desserts