This kind of project is much more than a simple « pretext to do business ». It is the outcome of a joint challenge that three long-time friends launched almost a year ago: to become ambassadors of this type of product, first encountered at « La Distillerie », the Michelin-starred restaurant run by chef René Matthieu in Bourglinster (Luxembourg).

With his blessing and his invaluable advice on how to develop the products, the 3 friends headed off to turn this exceptional, mouth-watering restaurant product into a marketable range in the long-term that can be adapted to the needs of both individuals and professionals of gastronomic or institutional kitchens. Why? Because this product is proof that “good” food can still be made with « free » products.

A priority that Philippe Limbourg, one of the three « friends of the earth » feels strongly about since being personally affected by intolerance, especially among his daughters. This self-confessed gourmet, editor of Gault & Millau for fifteen years, may have ditched his pen, but his fork and palate remain his work tools. Even better, he now wields the whip himself, and has been entrusted with the task of concocting and developing the recipes while supervising the production in the workshops.

At his side, Bernard de Burlin, serial entrepreneur and dynamic marketeer, oversees the development of the commercial strategy both in Belgium and abroad. Finally, the financial stability and the growth ambitions have been placed in the capable hands of Jean-Christophe Duplat, a man with a head for figures and another unapologetic foodie.