Founded in Lyon by two creative food engineers, Benoît Plisson and Emmanuel Brehier, Le Boucher vert is a young food company focused on food innovations. Deeply concerned by environment issues, new food trends and new life behaviours, ICI&LA has the ambition to play a key role in a completely innovative and responsible process, whose purpose is to «wake up» our taste buds through new taste experiments, whilst remaining linked to our territories. Le Boucher Vert intends to highlight the French agricultural potential as well as cultural food heritage, by reviving traditional products, giving them pride of place in our daily meals. under the brand name: “LE BOUCHER VERT”.
Close to our food heritage, ICI&LA revive traditional pulses by placing them in the heart of our plates, they appear to be the ideal solution in catering for an ecumenical vegetarian menu.
A LONG TERM TREND
1/3 of the french consumers wish to reduce their meat consumption. (CREDOC, 2013). times, are changing and “eating differently” has become obvious to many people. That’s why a growing amount of people wish to limit their animal protein consumption. This major trend is going far above strict vegetarianism. And this is as much a matter of growing awareness about meat overconsumption issues as about strict dietary plans. Nevertheless, current alternatives are often made of soybeantofu- or seitan-based products. These products are far from our food cultural habits. They are not very evocative and are often considered rather more diet-conscious than tasty.
On this market, where consumer expectations are aimed at taste and food quality, we are proud to bring peas, lentils and beans back onto our plates, in a very innovative and tasty way! Pulses not only have high nutritional and taste benefits, but they also play a key role in a sustainable food system, and are an essential alternative to preserve natural agricultural resources with regards to future growing demographic needs.
In France, where «the traditional gastronomic meal» (“ repas gastronomique à la française ”) is considered an intangible cultural heritage, acknowledged by UNESCO, it is our responsibility to preserve our culinary heritage as well as the land that feeds us.