From Maine-et-Loire, Les Bocaux du Bocage develops thanks to the creation of new recipes – Angers Info

Credit Gwendoline Le Rest.

Gazpacho, fish mousseline, candied lemon rillettes and pasta salad for the summer (…) Polenta ratatouille and vegetable risotto for vegetarians. Pear and chocolate clafoutis, coconut flan and fondant apples for those with a sweet tooth… With the “Bocaux du Bocage” and its nearly 70 recipes, there are hundreds of combinations to feast without getting tired…

The jars come directly from the Beduneau brothers’ estate located in Mauges, between Nantes and Angers (Maine-et-Loire), where they installed at the end of 2021 a brand new ultra-modern laboratory of almost 1,000 m2 in which they already produce more than 1500 jars per day.

With the aim of exceeding the milestone of 500,000 jars in 2022. With the various confinements, sales have skyrocketed with promising development prospects, especially given the lack of labor in the restaurant sector. But Matthieu and Alexandre, who took over and developed the company created by their parents, do not rest on the 350,000 jars sold per year. Every month, the brothers invent a new recipe. Some of which will become best sellers.

More than 300 client hotels throughout France, but also in Spain and Belgium

“After having conquered in a few years more than 300 hotels throughout France, but also in Spain and Belgium, and more than fifty restaurants and guiguettes, our desire is to establish ourselves in new areas where we are still not very present, such as in the mountains in winter with adapted recipes, such as the tartiflette in particular » specify the two brothers. Sales in the Great West continue to represent more than half of the activity. “The main hotel chains are also important targets for us, our jars are already present in about fifty hotels, such as many B&Bs, Ace Hotels or Kyriad, and more recently in the brand new Novotel in Angers, which opened there a few months ago. , not counting independent hotels”I congratulate Matthieu and Alexandre who joined forces a few years ago with Simon Gérard, an Angevin businessman, and Gilles Poirier who offered the jars on the terrace of his café-restaurant in Angers from the very beginning.

“Promote local products and develop short circuits”

One of the secrets of the success of Les Bocaux du Bocage is to offer tasty dishes for each season and to renew itself every year with a dozen new recipes: sautéed Indian pork, tarragon chicken, shredded fish with chive cream and rice…

The Beduneau brothers mainly choose local products, such as meat from Pays de la Loire or organic pasta from Segré in Maine-et-Loire. The same goes for the mogettes (white beans) that arrive from a nearby Vendée farm. “Our ambition is to develop our new recipes with even more products from our nearby region, such as one of our latest creations incorporating Curé nantais, a well-known cheese in the region. Although we know that our main asset continues to be the long conservation of our jars for 3 years, as well as the preserved flavor of our dishes, we focus more and more on the promotion of local products to develop short circuits, but also to stick to our image. that we fully assume: Mauges farmers who have been able to adapt to take advantage of the raw materials available a few kilometers from the farm”. Sublimated products in his laboratory to make good meals served throughout France now.

Leave a Comment