Once it happens that three well known cooks and chefs of french restaurants were walking along the seaside of Vendée in West of France. These three men were always betting who is the best cook with seafood that other cooks were not using different types of shrimps or angler mixed with sauces and mostly preparing mousses or terrines. Eventually one of them decided to stay in Talmont Saint Hilaire a little village of Vendée to start run a production business of mousse and terrines of seafood then freeze them to sell them to people in the winter season .It was a big hit in 1982 and the FRAICHES SAVEURS SA company was created. Today after some managing changes, the boss is Mr Jacques BUARD, a well known specialist in the frozen food industry, who runs FRAICHES SAVEURS SA.

CONDITIONNEMENT IMPORTANT Les différents composants sont conditionnés individuellement afin de leur conserver une qualité optimale VALEUR NUTRITIVE Valeur nutritionnelle moyenne pour 100g Protides :4,5g Lipides :17g Glucides :3,75g Valeur énergétique moyenne pour 100g 190 Kcal-790 Kj PRESENTATION INGREDIENTS PREPARATION CONSERVATION Boîte de 2 portions (300g) Boîte de 4 portions (600g) 1 portion=1 Mousse de 85g + 1 Sauce de 65g MOUSSELINE: Creme fraîche, noix de saint-jacques (18%), œuf ,poisson, beurre, arome, sel, liant protéique, poivre. SAUCE: Eau, crème fraîche, vin blanc, ciboulette (1%), beurre, lait, arôme naturel, extrait de poisson, amidon modifié, farine, hule végétale, assaisonnements, épices 1-Plonger les mousselines et leur sauce dans l'eau frémissante durant 18 minutes en les retournant 2 ou 3 fois durant le réchauffage 2-Enlever l'opercule de la mousseline ,égoutter ,puis démouler délicatement sur une assiette chaude. 3-Frictionner le sachet de sauce ,puis découper un coin et napper * 24 heures dans un réfrigérateur. * 3 jours dans le compartiment à glace . * Plusieurs mois dans le congélateur ou le compartiment à basse température du réfrigérateur***(-18C)

FRAICHES SAVEURS S.A. has a turn over of 300 Millions FF (6 Millions USD) in 1996. The net benefit after taxes has been 1 Million FF. Their net asset in land is valued at around 50 Millions FF (10 Millions USD). The company has 25 employees. There is a large plant next to the sea. This plant is equipped with a modern in and out cooking and freezing line. The production is maintained by two chefs who are also devoted to develop new concepts as well as new products. In 1995 FRAICHES SAVEURS SA got an award for new products development by SIAL in Paris.
The company is working with two main lines of distribution in France: the home frozen food delivery companies like company EISSMAN, the largest one in Europe, originated from Germany who has decided in 1994 to have FRAICHES SAVEURS SA as his only supplier for Mousses and Terrines fo frozen Seafood. These companies represent about 60% of domestic turn over.
The second main line is made by the large hypermarkets like LECLERC or CONTINENT. They represent around 40% of the domestic turn over. The total domestic turn over is 27 Millions FF in 1996. Last year growth was around 6%.
The company is working mostly with Germany and United Kingdom. Since the company has signed with Mr Jean Noël REBORA, a food specialist introduced in many countries in Asia, the company is comming slowly to the Far Eastern market. The total export turn over is 3 Millions FF in 1995. Last year growth was around 9%.

FRAICHES SAVEURS - Z.I. du Patis - B.P. 40 - TALMONT-ST-HILARIE
Tél. 51 96 01 15 Télex 701 814 E - Fax 51 96 02 94

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