Local producers at the service of a refined cuisine
Latitude Blanche is committed to local French or Norwegian suppliers and favours partnerships with small responsible producers in order to offer a refined and committed cuisine on board Polarfront.
Les Fins Gourmets, duck breeders in Quercy
“Farmers and breeders on the Causses of Quercy, we joined forces in 1990 to create our Les Fins Gourmets brand. Concerned about animal welfare, we raise ducks in the wild where they benefit from shady meadows. All the “Fins Gourmets” duck-based products are made by us. Very attached to our region, our whole team works in the respect of the methods and the traditional recipes resulting from the soil of Quercy”.
Discover their products: www.les-fins-gourmets.com
Marty’s organic lamb from Quercy
A family farm located in the Causses du Quercy, it specialises in the production of organic lamb and obtained Ecocert certification in 2003. “Our animals are raised in respect of natural cycles without hormonal treatments or vaccines. The lambs grow up with their mother who suckles them. The ewes are fed mainly with grass and hay produced on the farm.” Véronique and Gilles Marty.
Discover their products: http://www.agneau-bio-marty.fr
The GAEC of Pécanot, breeders in Quercy
“We are cousins and took over the land from our parents in January 2012 to continue the work of our forefathers. We raise pigs in the open air and Aubrac and Salers cattle and grow saffron. Our farm is located in Varaire on the Causse du Quercy. We are part of a tradition of small farming, respecting the environment and biodiversity”.
Patrice Bes and Fabien Lonjou.
The traditional smoked salmon of Boulogne Sur Mer
The company Bourgain & Fils, founded in 1921 in Boulogne sur Mer, is one of the oldest family-owned and independent sausage factories. For 3 generations, men and women have been preparing, smoking and packaging salmon. ” Scottish or Norwegian salmon come from small selected farms. We receive them fresh, the lounges by hand, with dry salt before smoking them in our old chimneys, called the “coresses” ” Pascal Bourgain.
Discover their products: http://www.bourgain-et-fils.com
On board Polarfront, talented young French chefs use their culinary skills to concoct delicate and refined dishes combining authenticity, tradition and inventiveness.
Born in La Manche region near the sea, Carole Pire has a degree in French hotel management. She trained over the years in restaurants in Quebec and Japan, passing through France and the Channel Islands before joining Polarfront’s floating kitchens. On a daily basis, she strives to be demanding in her choice of products and in the quality of the plate in order to offer an excellent culinary experience to her guests.
Discover Carole’s creations on board Polarfront:
Originally from Paris, it is probably his greed that led Jérémie to the ovens, but certainly also his childhood memories of his grandparents’ farm, which will make cooking a real vocation for him. Jérémie notably did his ranges at the Ritz, alongside Michel Roth and Arnaud Faye. Constantly looking for new challenges, Jérémie joined the crew of the Polarfront for his first boarding. An extraordinary adventure that led him to exceed his limits in a new environment.
Discover Jérémie’s creations on board Polarfront:
This native of Cherbourg, in the Manche region of France, has always had a passion for nature and the sea, which he spent his childhood surrounded by. With a curious and greedy temperament, he has always taken pleasure in cooking for his loved ones, with whom he enjoys sharing his passion for cooking. This passion has led him to many restaurants in France but also in Switzerland, in the heart of the Alps. On board, he likes to offer a cuisine combining refinement, gourmet and generosity, but also conviviality to bring joy to his guests. As a fishing enthusiast, he uses his talents on board to offer freshly caught fish to our passengers!
Discover Cyril’s creations on board Polarfront:
