MOF and Senior Lecturer Arts, Chef Fabien Pairon has recently undertaken a new voluntary initiative with Le Borvo. Together they have developed a range of recipes in jars!
MOF and Senior Lecturer Arts, Chef Fabien Pairon has recently undertaken a new voluntary initiative with friends and owners’ Daniel Raymond and his son, Benjamin, of Le Borvo. Together they have developed a range of recipes in jars, distributed by the Chemilly company.The father-son duo specializes in smoked salmon and have been serving the greatest international caterers and the biggest names in gastronomy for 40 years. With a desire to boost their craft and family business, “Le Borvo”, in Yonne, Benjamin sought the expertise of Chef Fabien Pairon to design a new line of products, “Charcuterie Fine”, centered around gastronomic specialities and packaged in a range of sterilized jars.The delicate flavors in the form of terrines, mousses, other spreads and also ready-made meals, will delight many food lovers. Mouthwatering surprises in the tasty collection include veal stew with mustard seeds, duck legs confit with savory and beef cheek confit with bourguignonne, to name a few. All of the spreads are made without additives, preservatives and other dyes.For Chef Pairon supporting this company is of utmost importance, as sales will help to preserve jobs - especially during this period of the COVID-19 pandemic. Well-known delicatessens are already showing interest through their numerous online orders.For the moment, the products are not being imported to Switzerland, so for all our colleagues in France, please visit the online store and show your support!Le Borvo online store: www.boutique.leborvo.frLearn more about Le Borvo: www.leborvo.fr