Castetis, a shop window for Euralis’s technical expertise

Set up two years ago by the Euralis Technical Department, the Castétis platform is the only one of its kind in the South-West of France. Across 2 ha., tests take place of different mixes, varieties and species under their particular climatic conditions (ray grass, hay, cereal mixes, legumes). That assessment provides reliable results, giving farmers innovative technical solutions and advice which are better suited to their needs.

IN THE SEED DIVISION

Lidea devotes 13% of its turnover to research and development. The Euralis Seed research programme focuses on the needs of farmers. Capitalizing on more than 20 years of experience in molecular genetics and investing heavily in breeding technologies, we aim to increase our customers’ profits. These technologies are relayed by field selection on more than 500,000 plots across Europe driven by 17 research stations.

Salaisons Teyssier

Located in Saint-Agrève for 5 generations, the company contributes to the economic development of the Ardèche plateau by promoting local employment. Teyssier uses mainly fresh meat, generally with a French origin, preferably purchased in the region. Its sausages and hams dry and mature in the heart of the Monts d’Ardèche Regional Park, at 1100 m altitude, where natural and protected air guarantees exceptional ripening conditions. Teyssier is one of the last artisans in France to perpetuate ancestral techniques. This rare know-how was recognized by the label “Entreprise du Patrimoine Vivant” awarded in 2012, and renewed in 2017. It is the maintenance of the knacks of yesterday which ensures today the exceptionnal quality of the products. Faithful to tradition, Maison Teyssier also relies on its expertise to innovate, by developing each year new  recipes to meet the expectations of consumers. This beautiful creative allowed to launch the range “Fin Maigre”. Always designed according to the manufacturing processes of sausages Teyssier, these dry sausages combine tradition and lightness thanks to a mix of meat containing 30% less fat than a classic recipe.

Rougié, an acknowledged capacity to innovate

Technical innovation (freezing from hot, frozen escalopes, frozen deveined foie gras etc.) bu also culinary creativity (foie gras ice cream, foam, crème brûlée etc.) lie at the heart of Rougié’s know-how. Because it knows its chefs well, Rougié can offer them services and technical solutions, as well as helping them constantly reinvent the art of cooking with foie gras.