The cornerstone of Marie Morin’s desserts is their simplicity! If the SME has understood one thing well, it is that simplicity goes hand in hand with high-quality ingredients. This is something Marie Morin strives to implement every day. It is namely the case for its Bleu-Blanc-Cœur labelled crème fraîche from the farm, supplied by a producer in the Côtes d’Armor area of Brittany.
Local and committed producer
Pierre-Yves and Estelle Lemée, who run the Renaudais farm located just 45 km from Marie Morin’s workshop, deliver their produce to the company twice a week. At the Renaudais farm, the crème fraîche produced is of extremely high quality. How so? The cows are given varied feed, in line with the Bleu-Blanc-Cœur approach. This specific diet bestows the crème fraîche with a number of advantages in terms of taste and nutrition.
The Bleu-Blanc-Coeur approach, for better-nourished animals and customers
The Bleu-Blanc-Cœur approach focuses on eating better, by adopting production methods that boost biodiversity – such as crop diversification (flax, lucerne, lupin, etc.). This approach stems from a simple observation: when the land is better respected and when animals are better fed, humans receive better food in return! This therefore requires diversified feed for animals, including traced plants and grains selected for their nutritional assets. The crème fraîche produced by Pierre-Yves and Estelle Lemée follows these standards.
What is the impact on Marie Morin’s desserts?
The crème fraîche produced by the Renaudais farm is particularly creamy, thanks to the diversified feed they give their cows. Incorporating this cream in Marie Morin’s recipes brings true added value, namely for the Marie Morin crème brûlée, as well as the chocolate molten cake and liégeois desserts.