The products :
- Borex Poisson – Mousse de Féra
- Borex Poisson – Smoked char fillet
A 100% natural mousse and rillette! Products made from fresh and smoked fish (artisanal smoking) For a better conservation, a pasteurization is carried out.
On 1 October 1986, Jean-Bernard Crottet and Claus Larsen founded their company Borex Poissons in Borex, in the Canton of Vaud (Switzerland). Initially, the company cut fresh perch for restaurants, then sold fresh and frozen fish to private customers. In 1997: Pascal Crottet, son of Jean-Bernard, joined the company to set up a crazy but attractive project: The production of traditional smoked salmon. This is how the craft is done: Every Monday, most of the arrivals arrive from Norway, Scotland, Ireland or Canada. Then comes the cutting of the fish, the salting and the artisanal cold smoking, a method well known to the tsars. The salmon is selected by them in a specific farm in each of the countries mentioned. For example, our fresh Norwegian salmon, being from the Premium selection, gives you all the guarantees of an authentic salmon with a low fat content. The fat content is guaranteed to be between 3 and 5% only, compared to 10 to 15% on the wholesale market.
- Montrichet – Aperitif Sesame Croc
Since 1945, the recipe for Montricher’s artisanal flute has remained virtually unchanged. Jean-Pierre Laffely, creator of these typical specialities from the foothills of the Jura, passed it on to his son Mario, who in turn bequeathed it to his successor Dominique Ernst of La Sarraz. If the ingredients are known – flour from the Grands Moulins de Cossonay, butter, yeast, salt and malt but no preservatives – the mystery remains as much about the proportions as about the cooking method. “There’s a little trick to baking that I inherited from my predecessors, a special working method that gives the fluettes a particular texture, appearance and taste,” says Dominique Ernst, who won’t say any more.
- Your Own Bread – Sourdough Crackers
Trained as a lawyer, psychologist and musician, but above all as a gastronome and epicurean, with a background in oenology, she discovered leaven, bread and the pleasure of producing something with her hands at a time in her life when “she didn’t even know what she called me”. This return to her roots, the basis of food, this awakening of the senses, brought her back to the beautiful land we have. “When you knead a dough, when you smell the smell of bread just out of the oven and you find that unique and forgotten taste of sourdough bread that cracks under the tooth but whose crumb melts in your mouth, it simply makes you HAPPY”.