The interesting story
of L’Epicurien dates back to 1982 when Master Jam Maker Bernard Le Gulvout
revived a delicatessen in Saint-Mandé and named it L’Epicurien. Deciding to
focus on developing his own products, Bernard Le Gulvout settled down in a
fruit production region, the Languedoc-Roussillon, in the mid-1990s. Since its
launch more than 30 years ago, L’Epicurien has remained strictly a family
business, run by Bernard Le Gulvout and his nephews.
Although the production house is equipped with
modern facilities, the manufacturing processes remain solidly traditional in
order to preserve the authenticity of the flavors. L’Epicurien uses an old world style of production, simmering
their sauces and chutneys in open copper cauldrons, which brings out the full
subtlety of the flavors while retaining the natural colors. All jams contain a
high percentage of fruit – as much as 55 % to 70% - to ensure outstanding
quality. The addition of cane sugar preserves the richness of the colors and
flavors. The result is a full-bodied, flavorsome product that is a sheer
delight to taste.
Bernard’s love for the magic of creativity is
legendary. He spends hours at his favorite pastime – experimenting with various
flavors, colors and textures to develop exotic products. From sweet, extra fruity jams and original
savory specialties to an absolutely delightful array of confits of fruits,
beer, aromatic herbs and wine, a look at the range of L’Epicurien products is nothing
short of amazing.