To eat well and feed better, we believe that the producer must regain his place at the heart of the food chain, becoming more than a distant link upstream of a system dominated by ultra-processed junk food, poor in nutrients, rich in sugar, fat and additives.
Superproducteur's mission is to promote the work of these superheroes of the food and culinary resistance, who are faithful to the Slow Food principles of good, clean and fair eating. Our approach to food thus integrates the fundamentals of better feeding and eating: organic or in-conversion peasant agriculture, respect for short circuits and biodiversity, principles of fair trade and sustainable development, artisanal recipes made from seasonal products, without inputs or preservatives, all following a drastic ethical and quality charter.
Let's go beyond the good and the beautiful, by accompanying farmers in the development of their agricultural know-how. We are committed to making better eating accessible to as many people as possible, with authentic finished products distributed to a multi-channel BtoB clientele.
Thanks to a set of specifications that are as careful as they are ambitious, we give pride of place to local know-how with 100% natural recipes concocted with ingredients that travel less than you do.
In addition to being organic and respectful of the seasons, each recipe is prepared in an artisanal way, using raw ingredients cooked with passion.
To guarantee a fair remuneration for producers, Superproducteur gourmet recipes are distributed to a network of committed professionals: shops, bars, cafés, restaurants, hotels, companies, etc.
Rather high-end Superproducer recipes?
Their price is designed to be as fair as possible in order to match their value.
The cost of a recipe includes :
60% for producers
raw material, production, remuneration
10% for logistics
30% for Superproducer
team, premises, R&D, business development
Our strong commitment to our producers and consumers can be summed up in three points: promoting good food, developing the terroirs and ensuring the ecological transition for farmers.
But what does this mean in practice?
We are committed to working with producers to prepare the key production phases of the recipe by hand. All our rillettes are hand-fried
We promote sustainable use of natural resources. 100% of the fish and shellfish in our recipes come from fisheries that comply with the conditions of the MSC sustainable fishing certification (species, method and fishing area)
We favour sourcing packaging close to where our recipes are made. 100% of the packaging for our French products is made in France
We promote an environmentally friendly production method that respects AB standards and/or goes beyond them (permaculture to encourage biodiversity, animals fed exclusively with cereals grown on the farm, etc.). 73% of our producers have an AB certified production and/or go beyond
We engage with producers to prepare the key phases of recipe production by hand. All our rillettes are hand-fried
We favour collaboration with family businesses that use traditional manufacturing methods and recipes. 100% of our producers have founded or taken over family businesses
We pay the producers fairly. 60% of the cost of a recipe is paid back to the producer for raw materials and production
We promote the relocation of employment in the regions by building partnerships of trust with producers. 700 indirect jobs supported in rural areas
We work with producers with workshops and farms on a human scale. All our production facilities have less than 40 employees.
We adapt the temperatures and cooking times to preserve the taste and nutritional qualities of the products. No unnecessary pasteurisation for a living product that preserves its aromatic power and brilliant colour
We develop natural recipes that are fair and easy to understand, with raw and few ingredients. 66% of our recipes contain no more than 5 ingredients 0 artificial colours, flavours and GMOs
We commit ourselves with the producers to respect the duration and conditions of breeding and feeding of the Label Rouge or AB specifications. 100% of our recipes respect the rearing and feeding times and conditions of the Label Rouge or AB specifications
We give preference to raw materials that have obtained designations of origin, quality labels or are AB certified. 74% of our star ingredients* have an SIQO** (*Excluding non-certifiable wild fish, **Official sign of quality and origin (organic, PDO, PGI)
We develop our recipes hand in hand with the producers, in line with the flavours of the land and with a logic of local supply. 90% of our recipes are cooked less than 150 km from the place of production of the main ingredient
Launched in 2014 by 2 passionate gourmets, Superproducer is not only about agricultural jobs! Discover the team growing between Bordeaux and Paris:
Pauline is a lover of good food. A disciple of Lenôtre and Ducasse, she masters culinary creation and knows how to delight gourmets.
Frank is passionate about digital. Trained by web experts, he rethinks IT tools to simplify the life of professionals.
Laëtitia is an all-rounder of Parisian foodism, driven by those who change everything to do the best. You've already met her!
Brand Ambassador Region
Sonia is a nature lover. Our blogger-trotters thrive on discovering the thousand and one flavours of the world.
Morgane is attached to her producers and to strong ecological values, as well as to her native Basque country.
Quality and Operations Manager
Sophie is the intrepid adventurer of the team. After her trip to Oceania, she returned to her roots in her native land.
Alexander is very attached to culinary know-how. Our sweet tooth likes to discover new gourmet addresses.
Brand content & Designer
Astuti works with images and words. She loves the useful, the beautiful, but also the Hawaiian shirts.
Python back-end developer
Ludovic is passionate about cinema and science fiction, there is more to life than just numbers!