#PeachysPantry #FrancePeachy #KeepingFranceonTop #MadeinFrance #SaintJean #ComteRavioles #GoatCheeseRavioles #BlackTruffleRavioles HIGHLY RECOMMENDED BY WHOM YOU KNOW Since 1935 by D.A. Gros
Depuis means SINCE for all of you that don't speak French yet...and French is the second language of Whom You Know!
Since 1935, Saint Jean has been Keeping France on Top.
Even more fun than speaking French is of course eating French...drumroll please:
90 years into their history, it is high time for all competitive American professional chefs to join the party of Ravioles! You are going to absolutely adore these little delicious delicate beauties that have versatility as a dish in themselves or as a highlight star. Of course if you are reading outside of the USA you should find out if your country's foodservice providers carry this esteemed brand. If you are reading in France, you should know this is also called Royans.
It's not who you know, it's WHOM YOU KNOW.
We know France.
We know Bastille Day.
And what did we do on Bastille Day?
We met Etienne Gervasoni, Brand Ambassador of Saint Jean (above) in Manhattan and were incredibly impressed! He represents this fine French brand with class and intelligence that is not commonplace among the regular Brand Ambassadors of today and caught our attention with the superior quality of his product. Etienne takes total pride in his vocation and America has been enlightened. Chef de marchés RHD/Export Senior Stephanie Castel of France is equally impressive from afar as is brand owner the multitalented academic superstar DA Gros, business leader extraordinaire. We hope to shine the light on them and this brand even more!
And now we know how to make them! By Peachy:
In case you haven't read our previous 30,000 posts, you should know that we have simple taste: we only like the best and the best is Saint Jean, who have pursued extreme quality for 90 solid years.
Top Chefs and Top Restaurant Owners in the USA: it's time to say ENCHANTE to their trifecta of high-performing raviolis all crafted with precision and care in the South of France. We have personally eaten them all and their proven quality is simply sensational.
You may know Italian raviolis: these are different because they are smaller and more delicate. For nearly a century, Saint Jean
has crafted culinary delight through simple, artisanal recipes that embody the
authenticity, freshness, and unparalleled quality of French gastronomy.
Peachy has a degree in American History from Boston College, and we especially adore cuisine with esteemed history such as Saint Jean. Learn with Peachy:
1300s: Earliest references to “ravioles” in Romans-sur-Isère where Saint Jean is located. Local archives and parish records from the 14th century describe “raviole” as a dish made with leftovers wrapped in a thin dough.
1935: 1st machine to produce “ravioles” created by Emile Truchet leading to the creation of Saint Jean
1962: Launch of Les Ravioles du Royans
1983: Launch of Les Ravioles de Saint Jean
1992: Claude Gros starts at the Company, D.A. Gros's father
2023: New fresh pasta plant, one of the most modern in the world, built
Having now been present in the US for over 20 years, Saint Jean is primarily used by and appreciated by Chefs specializing in French cuisine from coast to coast in the USA. Their “Ravioles du Royans” have a century old recipe originating from the South East of France. With 2 French certifications (Label Rouge and PGI), their quality is guaranteed. They very carefully choose ingredients that include: Comté cheese, free range eggs, a rare and very fine flour, and Perigord Black Truffle. We commend that their recipes are as natural as possible (no GMO, no artificial flavorings, etc.).
There are three spectacular varieties available:
Comte Ravioles
Goat Cheese Ravioles
Black Truffle Ravioles, Peachy's favorite.
Creative ideas can be found here, and note you need to treat these beauties with care when you cook them: we would encourage you to watch this video with cooking instructions. It is crucial you don't go over 2 minutes: set a timer.
For the full French experience, Peachy used her Degrenne silverware and plate also made in France:
Ravioles are made with extra-fine, soft wheat flour and not the rougher, heavier semolina typically used in Italian ravioli and pasta as you can see. This enables them to craft a distinctive, thin pasta that melts in the mouth and has a pure, delicate texture. Since the pasta is so thin, it cooks in only 2 minutes from being frozen. Our Peachy's Pantry panel which ranges in ages, culinary skills and is mostly American but includes French people, absolutely raved about how coveted these ravioles will be all over America once fine dining restaurants learn about their superior quality. The ravioles are not available at this time in the American retail market and are available to the food service market.
They tell us:
In France, our range is very wide and includes Ravioles, Quenelles, Fresh pasta, Ready Meals.
In America, our ravioles have been sold to chefs for more than 20 years. We work with many restaurants especially in New York including Daniel Boulud's restaurant La Tête d’Or. Other restaurants featuring Saint Jean are “Amelie” (NYC, San Francisco, Fairfax and Washington DC) and Le Bistrot du Coin (Washington DC). Our ravioles are also very liked by caterers and convention centers.
Ravioles are very versatile: they can be deep fried and served on the top of a salad, they can be poached and served with vegetables for a vegetarian dish, they can be cooked with cheese as a comforting gratin in winter. The only limit is your creativity and imagination and we know our readers possess great skills in the kitchen, particularly all of the restaurants that we love that read us!
All three varieties of Saint Jean Ravioles are Highly Recommended by Whom You Know.
Say enchante to the Comte, Goat Cheese and Black Truffle!
You need them in your culinary life, top chefs.
If Saint Jean is good enough for us and Daniel Boulud (here he is with Peachy Deegan at the Printemps New York opening party) it is good enough for you too, top chefs of the USA! And everywhere where Saint Jean is sold, bien sur mes amis.
Also, we totally adore the bear commercial.
