Alain CHARTIER and Franck FOUCHEREAU embody two complementary approaches to culinary excellence, in service of La Fruitière du Val Evel’s purées. Their expertise, passion for fruit and sense of creativity become powerful drivers to inspire chefs and pastry makers, and to push the taste of fruit further in professional kitchens.
Alain CHARTIER and Franck FOUCHEREAU: two chefs dedicated to taste
Alain CHARTIER (Meilleur Ouvrier de France and World Champion of Frozen Desserts 2003) and Franck FOUCHEREAU share the same commitment: placing taste at the heart of every creation, with rigor, precision and generosity. Chefs by heart and by trade, they naturally align with La Fruitière du Val Evel’s approach, which takes the fruit and its aromatic purity as its true guiding principle. Their collaboration around 100% natural purées goes beyond the simple use of a raw ingredient: it becomes a true pursuit of precision, balancing texture and the full expression of fruit.
Each brings their own universe and their own sensibility, but their common ground lies in the attention they pay to seasons, terroirs and the true flavor of fruit. Together, they become ambassadors of taste, serving professionals by demonstrating how La Fruitière du Val Evel’s purées can sit at the heart of expressive, faithful and technically masterful recipes, from restaurant kitchens to pastry workshops.
Ambassadors of La Fruitière du Val Evel
Always in search of talent driven by the same exacting standards — elevating fruit in its purest expression — it was only natural that our path crossed Alain CHARTIER’s nearly 20 years ago. Product excellence, innovation and a commitment to naturalness brought us together from the start. Over time, a shared vision of taste, precision and quality sealed our intentions and our values.
Today, thanks to his technical mastery and sensitivity, Alain has become an outstanding ambassador for our fruit purées. In his laboratory and during demonstrations around the world, every recipe he creates is a tribute to the raw ingredient — our natural fruit purée — a playground he approaches with rigour, curiosity and an obsession with true flavour, perfectly aligned with “le goût par nature”, our brand signature.
Drawing on their recognised expertise and craftsmanship, our ambassadors Alain CHARTIER (Meilleur Ouvrier de France and World Champion of Frozen Desserts 2003) and Franck FOUCHEREAU have created this recipe book “Les Incontournables” a curated collection of recipes made with our fruit purées, across 4 major disciplines:
Alain CHARTIER’s career path
Alain CHARTIER began his pastry career in 1988 in the Vendée, where he was named the region’s best apprentice. He went on to refine his skills both in France and abroad, including in Spain and Brussels. After studying at the École Nationale Supérieure de la Pâtisserie in Yssingeaux, he founded his company “FMR l’art glacé” in 1997 in Vannes, which allowed him to compete in a number of prestigious competitions. He was awarded the title of Meilleur Ouvrier de France in 2000 and World Champion of Frozen Desserts in Turin in 2003.
Building on these achievements, he opened 7 specialist shops dedicated to ice cream, chocolate and macarons in Morbihan (56), and founded the École des Desserts in Theix (56) in 2009. Alain is also an international consultant and trainer, sharing his expertise across the globe. Recognised as one of France’s finest ice cream makers, he is actively involved in professional associations (Relais Desserts, Les Chocolatiers Engagés) and has received awards for his innovations in pastry.
Franck FOUCHEREAU’s career path
Originally from Maine-et-Loire, Franck FOUCHEREAU completed his apprenticeship in Angers, where he discovered his passion for the culinary trades. He then obtained the Brevet Technique des Métiers as a pastry chef, ice cream maker, chocolatier and confectioner under Vincent Guerlais, in Nantes.
Since 2006, he has held the position of production manager at Alain Chartier (Vannes – 56), where he actively participates in the development of the house of Chartier’s high-end dessert creations.
In 2018, he had the honor of being a finalist in the Meilleur Ouvrier de France (MOF) Ice Cream Maker competition.
Two years later, he became captain of the French team at the 2020 Ice Cream World Cup, an experience he describes as both humanly and professionally exceptional.
He is also a trainer at Alain Chartier’s École des Desserts (Vannes – 56) and works with businesses as well as various schools.
He also conducts demonstrations and events for several brands, both in France and internationally.
