Established in 1983, Paris Gourmet is the New York tristate area’s leading specialty food service importer and distributor. We source the finest products from around the world and make them available across the country through a network of independent distributors.
Our staff of chef technicians conduct extensive research and development of products in pursuit of quality and innovation. They also provide multiple opportunities for continuing education, training, and support within the industry.
Paris Gourmet is located in New Jersey’s Meadowlands, 8 miles from New York’s Times Square.
Topics:
U.S. Pastry Competition,
Cuisine-Tech,
New York City,
Ravifruit,
Coupe du Monde,
Hero Jams,
Oils,
Cacao Noel,
MODA tart shells,
Beurremont,
Pastry Trends,
Amifruit,
Gelatech,
Dechoix,
chef,
youtube,
Pilar,
chocolate,
Sous Vide,
bread,
New Jersey,
celebration,
eric bertoia,
nutley farms,
pastry techniques,
Beurremont butter,
Noel Chocolate Bon Bons,
Paris Gourmet
Cuisine Tech is a line of products that help elevate the chefs plate. From ice cream, to sauces, to even flavored pearls. The possibilities are endless!
Check out the videos below
Topics:
Cuisine-Tech,
Ultra Tex,
Ravifruit,
Fruit Spreads,
Oils,
Liquid Chef,
Pastry Trends,
trends,
chef,
youtube,
food,
pastry techniques,
Pastry Skills
We challenged chef Calogero Romano to create a unique gelato combination featuring his favorite summer snack- caramel corn.
Calogero not only made the caramel corn! He also infused the warm gelato base with freeze dried sweet corn powder. Once the base was batch frozen, he added streaks of dulce de leche, and finally, dark chocolate too.
Coming soon: we challenged Calogero to create another new gelato. Stay tuned!
Topics:
Gelatech
The Mont itself, at 15.7k feet above sea level, is the second highest peak in Europe and straddles the Italy-France border in the Alps. Read all of the facts...
Who climbed it first?
The dessert: There are many stories and references and no clear origin. In the 1850s, there are descriptions of desserts featuring chestnuts cooked in cream and sugar. By the 1880s, Mont Blanc was commonly used to describe a more evolved form of this combination. Read all of the facts...
The mountain: The first recorded ascent of Mont Blanc (at the time neither within Italy nor France) was on 8 August 1786 by Jacques Balmat and the doctor Michel Paccard.
Why do adventurers attempt the trek?
For the great combination of earthy, rich chestnut and lightened by whipped cream or mousse. The chestnut provides the rich density; the other ingredients usually provide a lighter contrast, though chocolate is often used to deepen the flavor experience.
What is that crunchy basecamp?
To contrast with all of the soft and fluffy goodness above. Chefs have used tart shells, pate a choux and caramelized puff pastry to provide this foundation.
What's at its core?
Discover for yourself. Under the chestnut vermicelli surface, chefs usually form a firmer base of mousse or pastry cream to support the outer chestnut layer. But you can build to fit your vision.
What is that unique striated landscape?
Chestnut- Always chestnut, and lots of it. It can be included in many different forms. Cream, mousse, ice cream, ganache....
Is it dangerous?
YES- be very careful. If you add it to your menu, you will probably sell out, and you'll need to plan on how to make enough to keep up with the demand!
What is that frosted peak?
A proper world class mountain needs a frosty white peak at that high altitude. Typically, chefs use whipped cream or meringue or a combination of the two. But it's your mountain, so creativity is welcome.
Do climbers still blaze new trails?
We encourage all chefs to find their pathway to a unique signature version. Eric Bertoia created this blueberry focused edition that is truly inspiring.
Is there a season for ascent?
Maybe, but it's always a good time to serve and consume a well prepared Mont Blanc. While rich in flavor and mouthfeel, chestnut also possesses a refreshing quality.
Paris Gourmet is proud to announce our Noel Bonbons. Its comes in two different assortments called Broadway and Hollywood.
Broadway's flavors are Almond Praline Oval, Morogoro Square, Salted Butter Caramel Dome, and Vanilla Ganache Square
Hollywood's flavors are Lime Dome, Passion Mango Pod, Raspberry Pod, and Banana Caramel Dome.
We also carry each flavor separately.
Topics:
praline,
Cacao Noel,
chocolate,
celebration,
bon bons,
Hollywood,
Broadway,
Noel Chocolate Bon Bons,
Salted Butter Caramel Dome Bon Bon,
Banana Caramel Dome Bon Bon,
Almond Praline Oval Bon Bon,
Morogoro Square Bon Bon,
Vanilla Ganache Square Bon Bon,
Lime Dome Bon Bon,
Passion Mango Pod Bon Bon,
Raspberry Pod Bon Bon
Spring is here and the month of April is coming to an end. Thanks to NSYNC and the lovely Justin Timberlake meme... "It's Gonna Be MAY!"
Paris Gourmet is proud to announce that starting this May we will be bringing you lots of content. From videos, to blogs, to webinars, to IG stories. So stay tuned!
Paris Gourmet YouTube
Paris Gourmet Instagram
Topics:
Its Gonna Be MAY!
From left to right, Chef Frederic Larre, Chef Sylvain Leroy, Chef Eric Bertoia, and Chef Calogero Romano
Have you ever heard of "writers block" or needed some inspiration? It happens to all of us, and in the food industry it happens to chefs as well.
Unlike most vendors, Paris Gourmet offers a solution to that problem. A team of chef technicians that service our customers nationwide to answer any technical questions about our products, recipes, consulting, and our favorite... demo day!
Chef Calogero Romano and staff at Malverne Pastry Shop
"Demo day" is a unique service that Paris Gourmet's chef technicians provide. Depending on your location, the chef technician schedules a date to spend a day in your kitchen to show you and/ or train your staff on how to produce pastries.
Paris Gourmet provides ingredients and recipes for the demo and prior to the day, the chef technician usually discusses and goes over details of what the customer is looking for.
It is a day filled with lots of cooking, photo taking, and the best part... tasting of all the pastries that were produced for that day!
To book a demo and for more information, please contact your sales representative.
Meet our Chefs:
Instagram @sylvainleroy79
Instagram @bertoiaeric
Instagram @flarre16
Instagram @charliepastrynewyork
Topics:
Cuisine-Tech,
gelato,
ice cream,
Ravifruit,
Techniques,
praline,
Hero Jams,
Frozen pastries,
Bon Patissier,
Cacao Noel,
decorations,
Events,
MODA tart shells,
New Products,
Pastry Trends,
Amifruit,
Gelatech,
viennoiserie,
croissant,
trends,
chef,
whites,
macaron,
bread,
Butter,
artisan gelato,
cake,
eric bertoia,
cocoa powder,
Calogero Romano,
dark chocolate bark,
chocolate bark,
Noel Chocolate,
freeze dried raspberries,
nutley farms,
pastry techniques,
venoiserie techniques,
venoiserie skills,
dough,
glucose syrup,
Beurremont butter,
Pastry Skills,
croissant dough,
consulting,
frederic larre,
sylvain leroy
Photo by Markus Spiske on Unsplash
Last week, Paris Gourmet had a webinar on tomatoes. Not just any type of tomatoes, but peeled plum tomatoes from Italy!
In cased you missed it, we got you covered! See below for the video featuring Val Italia tomatoes and feel free to contact us with any questions.
Topics:
Videos,
chef,
youtube,
Italian Restaurant,
food,
tomato,
plum tomato,
Val Italia,
plum tomato in a can from Italy,
Italian tomato
Last week, Chef Eric Bertoia shows you the tips and tricks to make a beautiful tasty croissant!
The video features the main component, which is the Beurremont sheeted butter and it DOES make a difference!
Check out our video listed below for a little taste!
For the full video check it out here!
Topics:
Techniques,
viennoiserie,
croissant,
youtube,
bread,
Butter,
eric bertoia,
food,
pastry techniques,
venoiserie techniques,
venoiserie skills,
dough,
dough sheeter,
Beurremont butter,
Pastry Skills,
croissant dough
Last month Paris Gourmet did a live virtual discussion of ingredients for CBD edibles.
Paris Gourmet's Colin Deschamps, John Duffy, and chef instructor Calogero Romano educated us on ingredients like glucose syrup, purees, and many more ingredients to help diversify your edible creations.
For more information, check out our video and feel free to leave a comment below.
Topics:
Cuisine-Tech,
Videos,
Ravifruit,
Oils,
Pastry Trends,
Amifruit,
Gelatech,
trends,
youtube,
chocolate,
Butter,
marshmallow,
food,
Noel Chocolate,
nutley farms,
ingredients for edibles,
gummies,
cannabis,
edibles,
CBD,
CBD edibles,
glucose syrup
