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Our future, we inscribe it in what is, for us, much more than a signature: “Producers of true flavours”. A commitment turned to well-being, the confidence that must accompany our products. An authentic anchorage as close as possible to Nature, in a spirit of permanent progress, by integrating the progress of knowledge, to ensure its sustainability. An ambition that unites growers and teams. A vocation that motivates this new generation that we welcome, attracted by the meaning of this beautiful profession, who hopes for a fair return, while being aware of the challenges and prospects of renewal. A reality that we always want to share more and more in understanding and respect for those who surround us in our territory, such as those who will choose our products, wherever they are. Our future, we therefore see it asrich in real values, embracing societal issues with accuracy, in a motivating collective drive.
Didier CRABOS, director.
Pooling talents and ideas for shared success.
We share a passion for our jobs with care and enthusiasm.
Our future, we inscribe it in what is, for us, much more than a signature: “Producers of true flavours”. A commitment turned to well-being, the confidence that must accompany our products. An authentic anchorage as close as possible to Nature, in a spirit of permanent progress, by integrating the progress of knowledge, to ensure its sustainability. An ambition that unites growers and teams. A vocation that motivates this new generation that we welcome, attracted by the meaning of this beautiful profession, who hopes for a fair return, while being aware of the challenges and prospects of renewal. A reality that we always want to share more and more in understanding and respect for those who surround us in our territory, such as those who will choose our products, wherever they are. Our future, we therefore see it asrich in real values, embracing societal issues with accuracy, in a motivating collective drive.
Didier CRABOS, director.
Pooling talents and ideas for shared success
We share a passion for our jobs with care and enthusiasm
Nature and people are capable of the best when given the utmost respect
We cooperate with nature to bring out the best of its flavours
Exploring, imagining, innovating, with a desire to always do better.
Nature and people are capable of the best when given the utmost respect.
We cooperate with nature to bring out the best of its flavours.
Exploring, imagining, innovating, with a desire to always do better.
If you’re lucky, one day, you might come across this amazing bright turquoise bird. The European roller can be found in a large part of the Mediterranean basin, particularly in the Camargue area, and is the perfect symbol of our attachment to our territory with its rich biodiversity.
A land of great beauty, just like this rare bird. To preserve the pleasure of this encounter, we have learned to recognise this species in order to understand the role it plays in the balance of our ecosystem, and to protect it as best we can. The European roller, which belongs to the crow family, is faithful to its habitat and always returns to the same place. So when we see it on an old tree or in a hedge, we do not touch them because they also serve as natural perches for hunting. It mainly feeds on insects, such as codling moth larvae, and small rodents, and is thus the perfect helper for our growers.
If you’re lucky, one day, you might come across this amazing bright turquoise bird. The European roller can be found in a large part of the Mediterranean basin, particularly in the Camargue area, and is the perfect symbol of our attachment to our territory with its rich biodiversity.
A land of great beauty, just like this rare bird. To preserve the pleasure of this encounter, we have learned to recognise this species in order to understand the role it plays in the balance of our ecosystem, and to protect it as best we can. The European roller, which belongs to the crow family, is faithful to its habitat and always returns to the same place. So when we see it on an old tree or in a hedge, we do not touch them because they also serve as natural perches for hunting. It mainly feeds on insects, such as codling moth larvae, and small rodents, and is thus the perfect helper for our growers.
A staunch defender of its territory, it is a little more indulgent during migration.
It nests in the Mediterranean region, Western Europe, Central Asia, Asia Minor and the Middle East.
Native to Africa; this migratory bird leaves in late August/early September to go south of the Sahara, and returns to Europe in late April.
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FOR THE SWEET PASTRY:
FOR THE TASTY GRANNY® APPLE SAUCE:
CRISPY ALMOND TOPPING:
Place the diced butter in a bowl and soften it in the microwave.
Then cream the butter and icing sugar together. Add the eggs at room temperature and whisk.
Then add the flour and mix using a wooden spoon. Knead the pastry into a square.
Place the pastry on cling film and seal it. Finally, using a rolling pin, flatten the dough evenly and set aside in the fridge for at least 1 hour.
Peel the 5 apples and dice them.
Then fry the diced apples in the butter and sugar over medium heat for 15 to 20 minutes, until you obtain a compote.
Form the pastry into a ball and kneed it using a rolling pin.
Once flattened, prick the pastry using a fork, then turn it out into a tart tin or pastry ring, and line the tin.
Flatten the excess dough using the rolling pin. Repeat the step a second time, if your pastry doesn’t fall out of the ring, it’s a success!
Add the cold compote to the tart and flatten the edges slightly.
Pour in the egg whites and sugar, and mix.
Once the mixture has been blanched, add the flaked almonds, and mix.
Spread the mixture evenly over the compote.
Bake the tart for 25-30 minutes at 170°C.
You can add a few pieces of Tasty Granny® apple sprinkled with icing sugar.
Now all you have to do is dig in!
INGREDIENTS FOR THE CAKE:
FOR THE DECORATION:
Cut the apples into large pieces, and grate them.
Put the oil and eggs in a bowl and mix using a wooden spatula.
In another bowl, mix the wholemeal flour, sugar, baking powder and cinnamon. Add the nuts, and mix.
Add the egg and oil mixture and mix well until the mixture is compact.
Add the grated apples and mix until the mixture is smooth.
Place the dough in a buttered cake tin and bake for 25-30 minutes at 170°C.
FOR THE APPLES:
FOR THE TOPPING:
Cut off the ends of the apples, peel them and cut them into cubes.
Place them in a dish and add the lemon, sugar, ground cinnamon, and mix. Finally, add the diced butter.
Prepare the topping by mixing the flour, sugar, vanilla extract and butter in a bowl. Knead well. Add the oats. Place the topping on the apple pieces.
Preheat the oven to 180°C and bake for 30-35 minutes.
Sprinkle with icing sugar and decorate with a scoop of vanilla ice cream.
FOR THE APPLES:
FOR THE ALMOND CREAM:
FOR THE PASTRY:
Cut the apples into thin slices and dip them in the lemon and water mixture.
Start preparing the pastry by dicing the butter. Mix the flour with the icing sugar, ground almonds, salt, vanilla extract and add the butter. Knead well. Add one egg yolk and knead again. Wrap your pastry in cellophane and let it rest for 40 minutes in your refrigerator.
Preheat the oven to 180°C. To prepare the almond cream, start by mixing the previously diced butter and the sugar. Add the ground almonds and rum. Mix well, and add the egg. Keep mixing.
Take your pastry and roll it into a ball, flatten and stretch it out to about 3mm thick. Press it into your tart tin and prick it gently with a fork. Then add the almond cream to the tart, and bake for 25 minutes.
Decorate the tart with the apple slices and sprinkle with pistachios.
Cut the apples into quarters. Divide the cucumbers into pieces. Soak them in water to clean them.
Blend the cucumbers with the apple wedges to obtain a juice.
Add a tablespoon of lemon juice.
Mix well, and cool in ice.
Put a tablespoon of ground cinnamon in a flat bowl, then add 15g of sugar. Mix.
Rub a piece of lemon around the rim of your glasses. Then dip them into the cinnamon sugar mixture.
Add ice cubes to the glasses and pour in your juice. You can also decorate them with a piece of cinnamon, mint or small apple pieces!
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