Cap’Recette is…… more than just a magazine !
The idea was the logical continuation of the philosophy at CAPFRUIT. Fruit varieties, the land on which they are grown, the growing methods employed, the conditions in which the fruit is harvested, the care taken to ensure that the finished product retains all the characteristics of the fruit itself, these are all key preoccupations in the day-to-day working of the company.
The great Chefs from around the world use these same criteria when selecting a product. Raw ingredients are selected with care, quality expectations are of the highest, the means by which a product is transformed in the kitchen is controlled with mathematical precision, cooking temperatures set to the half degree …
And so Cap’Recette was born ; a place where Chefs from far-flung regions and CAPFRUIT could finally meet.