Our mission

A new model Supporting the rural world The price of a recipe Concrete commitments A strong team

Three principles to invent a new model

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.

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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.

Products without inputs or preservatives

All of this is cooked gently and seasoned carefully to ensure a long shelf life.

Very (very) short circuits

Ingredients are sourced locally, directly from the farm or within 150km of the production site

An ethical and drastic quality charter

We are doing our utmost to be exemplary in our support for organic products and responsible packaging.

Supporting farmers in adding value to their products

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.

define The recipe

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.

1 Check the quality

In addition to being organic and respectful of the seasons, each recipe is prepared in an artisanal way, using raw ingredients cooked with passion.

2 Multi-channel distribution to BtoB

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.

3

The price of a recipe

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

Concrete commitments

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?

Commitment No. 22

We are committed to working with producers to prepare the key production phases of the recipe by hand. All our rillettes are hand-fried

See another commitment

Commitment N°13

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)

Commitment N°12

We favour sourcing packaging close to where our recipes are made. 100% of the packaging for our French products is made in France

Commitment N°11

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

Commitment N°10

We engage with producers to prepare the key phases of recipe production by hand. All our rillettes are hand-fried

Commitment No. 9

We favour collaboration with family businesses that use traditional manufacturing methods and recipes. 100% of our producers have founded or taken over family businesses

Commitment N°8

We pay the producers fairly. 60% of the cost of a recipe is paid back to the producer for raw materials and production

Commitment No. 7

We promote the relocation of employment in the regions by building partnerships of trust with producers. 700 indirect jobs supported in rural areas

Commitment N°6

We work with producers with workshops and farms on a human scale. All our production facilities have less than 40 employees.

Commitment No. 5

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

Commitment No. 4

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

Commitment No. 3

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

Commitment No. 2

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)

Commitment No. 1

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

The crack team

Launched in 2014 by 2 passionate gourmets, Superproducer is not only about agricultural jobs! Discover the team growing between Bordeaux and Paris:

Pauline Bignon

Co-founder

Pauline is a lover of good food. A disciple of Lenôtre and Ducasse, she masters culinary creation and knows how to delight gourmets.

Frank Cedolin

Co-founder

Frank is passionate about digital. Trained by web experts, he rethinks IT tools to simplify the life of professionals.

Morgane Prouff

Product Manager

Morgane is attached to her producers and to strong ecological values, as well as to her native Basque country.

Alexander Philippe

Brand Ambassador

Alexander is very attached to culinary know-how. Our sweet tooth likes to discover new gourmet addresses.

Astuti Briard

Designer

Astuti works with images and words. She loves the useful, the beautiful, but also the Hawaiian shirts.

Ludovic Delsol

Python back-end developer

Ludovic is passionate about cinema and science fiction, there is more to life than just numbers!

join the team

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