About us - Gastronomy and cancoillotte Piguet

The CANCOILLOTTE according to FABRICE PIGUET
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About us

ABOUT  FABRICE
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A LITTLE HISTORY

The gastronomic adventure of Fabrice PIGUET is born in the heart of North Franche-Comté of the 70s.
Marked by the apogee of the automobile industry of the glorious trents, this earth imprint of a simple humanity, crucible of religious tolerances has kept an identity apart. Surrounded by workers sometimes farmers, sometimes workers or both, Fabrice PIGUET testifies very early of a penchant for nature and rurality. Symbol of this green and generous "county" furrowed meanders of the Doubs, the Montbéliarde from all eternity of the door of Alsace to the trays of Haut-Doubs.

TRANSMISSION, A FAMILY VIRTUE

All culinary art can not be contained in a textbook, even when it is offered by one's own father. Fabrice remains forever dependent on a more precious but immaterial good, that of sharing the awakening of the flavors using the five senses with Luc, his father. In the two family establishments, the Charrue d'Or and the restaurant Luc PIGUET who entered the Michelin Guide, Fabrice receives the apprenticeship of gastronomy and introduces himself to the arts of the table with Monique, his mother.

THE FRENCH SEAL OF EXCELLENCE

Having served the Republic at the Hôtel Matignon and at the Lantern in Versailles, Fabrice PIGUET rubs shoulders with the big houses forging his taste for the quality offered by French luxury. Respect for noble materials worked, from kitchens to leather workshops, will remain for him a credo that should be communicated to younger generations.
Having become Master Cook of France, he engages in the world the vocational training and teaches at the University. Then he decides in 2016 to launch a premium product naturally inspired by his career and his region, the Cancoillotte ...

SUMMER OR EVERYTHING STARTED

In July 2016, the story is accelerating. Two major meetings decide Fabrice PIGUET to create his company.
A first discussion with Jean-Baptiste, restaurateur in the heart of the Haute-Marne, invites Fabrice to make known his product at the truffle festival (tuber uncinatum). The warm welcome of the Champenois inspires Fabrice PIGUET the idea of ​​a truffled cancoillotte.
On July 14, 2016, an old friend of Fabrice introduced him to his Indonesian wife who tasted cancoillotte for the first time. Lea said that this cheese specialty unknown in Asia would be very successful, that it would testify for him of this French product and invited Fabrice to embark on the investigation for export.
Fabrice PIGUET will make a few days later the first cancoillottes ...


ADRESS:
GASTRONOMIE PIGUET
1 Impasse Flamarion
25200 Bethoncourt (France)

TIMES
Monday to Friday
from 9:00 to 12:00 and
from 14:00 to 18:00
E-mail
contact@piguetgastronomie.com

Telephone
+33782080979
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