Can you tell us a bit about the history of Gabriel Boudier?
Savoir-faire and excellence have been the hallmarks and spirit of Gabriel Boudier since its founding in Dijon, Burgundy in 1874. Gabriel Boudier is now run by the Battault family, with the generations following one by one since François and Yves Battault took over the reins of the company in 2015.
The company continues to adapt its traditional manufacturing processes with an aim to delight, creating exceptional ranges such as fruit cream liqueurs and classic liqueurs. Gabriel Boudier thus rhymes with moments of savouring and authenticity, which we invite you to discover, to experience and to share…
What are the company’s main inspirations and passions behind producing fruit liqueurs?
Passionate about nature, fresh fruits and luxurious tastes, our products are a source of renewed pleasures. Boudier can reveal that only the best ingredients can make the most exceptional spirits. At Gabriel Boudier, we have developed a taste for excellence, and this rules our production process.
In the beginning, the blackcurrant was a key contender. Now other fruits, flowers, plants and roots have joined the Boudier family. For each client or project, we have the same high-level quality standards concerning food safety throughout the supply chain, traceability and sustainable competitiveness.
Tell us more about your different products?
The signature Gabriel Boudier is embodied in five families of product ranges, through which we enjoy browsing our history and the unique spirit of Gabriel Boudier:
- Les Inimitables: the traditional French-style aperitif and the DNA of Gabriel Boudier.
- Les Festives: the bartenders’ favourite product line, these products lie at the very heart of consumption trends.
- Les Etoilées: the Bernard Loiseau line that highlights the finesse of matching food and liqueurs.
- Les Signatures: a line of signature products that entice one’s mind and palate to travel far away and discover some exotic places. This singularity is exemplified by our Saffron Gin, with its sunny yellow-orange colour.
- Les Intemporelles: these are linked to our family memories, to recipes from yesteryear and to our traditions.
Are the recipes and production process constantly adapting with new research and development, or are long-standing, traditional methods and recipes still used?
The recipes remain traditional, passed down from generation to generation. Nevertheless, we have adapted our production tools, such as automatic rotative tanks, in order to improve homogeneity, providing a better result from the very beginning. These machines are crucial to creating the best maceration. At Boudier, you will find the perfect balance of tradition and technology.
Concerning new research, we have a great R&D team who work on new projects, recipes and work with new ingredients every day.
What would you say is your favourite part about being in the drinks industry? What do you find most rewarding?
Satisfaction, great positive feedback and the loyalty we have from our partners, suppliers, employees and customers. We are highly regarded by our B to C consumers, who can certainly recognize our authenticity and quality.
In this world of consumption where choice is just as infinite as it is complex, where trends multiply and follow one another, consumers are looking for signs of quality.
Furthermore, our customers appreciate creativity; they appreciate that tradition can be reinvented while remaining true to itself. Our values at Gabriel Boudier are audacity, excellence and authenticity. In addition, we always keep in mind that innovative consumption can endure if it comes with high standards and transparency.
What are some of the challenges of being in this industry and how has the company overcome them?
Challenges in our industry are numerous, and perpetual questioning is necessary to grow and develop. Gabriel Boudier is able to overcome these challenges with its historic expertise. Thanks to tradition, the company has managed to conquer new markets, meet new challenges and not only imagine but also introduce new businesses over centuries.
Stronger with age-old tradition, Gabriel Boudier has proven it knows how to innovate. The Gabriel Boudier brand can be broken down into three business activities, which allows our unparalleled knowledge to reach across a range of sectors.
In your opinion, what makes your products so special?
Known amongst professionals and consumers alike for our expertise, the teams at Gabriel Boudier put taste at the heart of their daily activities. The natural taste of the fruit, as well as our pride in our products, is exemplified in all areas of the firm’s activities, from research and development to industrial logistics.
Which of the Gabriel Boudier products are your favourite and why?
It depends on the days, for example:
- On Monday before noon, a fresh Crème de Cassis de Dijon full of vitamins and antioxidants is the perfect way to start the week.
- On Thursday before dinner, I love a Guignolet de Dijon on the rocks.
- On Friday night, I will sip a Saffron Gin & Tonic because I’ve worked hard and it is well deserved.
How would you recommend using some of the products?
Regarding the Crème de Cassis de Dijon Gabriel Boudier, we recommend having it on the rocks, or topped up with aligoté, a white wine from Burgundy (called Blanc Cassis in our district). Otherwise with a bubbly accompaniment such as Burgundy Crémant, champagne or sparkling water for people who desire a very low alcohol drink. They are all equally refreshing.
We also recommend using it when preparing starters, dishes and/or dessert. Here are some examples:
- At home pour our Crème de Cassis de Dijon instead of Porto onto your melon – your guests will be stunned by the taste!
- If you are a chef, try foie gras with a Crème de Cassis de Dijon jelly – it will be just perfect.
- Enjoy a Crème de Cassis de Dijon sweet and sour sauce with your game, duck or chicken. Finish it with some organic Kampot pepper on top.
- At home, pour Crème de Cassis de Dijon on your apple tart or a nice vanilla, tonka bean, banana or nougat ice cream. Easy and delicious!
- If you are good at making pastries, then replace your Paris-Brest with the Paris-Dijon: the Burgundy power! Use the same recipe as for the Paris-Brest but use our Crème de Cassis de Dijon instead of praline cream. Not easy to prepare but trust me, it is worth a try.
An important tip: to enjoy our Crème de Cassis de Dijon to the fullest, protect your bottle from light, and always keep open bottles in the fridge!
What’s next for the company, any new products on the horizon?
Despite the COVID-19 situation, the growth of the company is very positive. To face our huge demands, we are adapting, investing in our production machinery and enlarging our capacities. We are also investing in knowledgeable people to support all these changes. From the very beginning, our company has a strong foundation based on its people. Working together is the key to development and growth.
At the moment, we are exploring and experimenting with new technology, keeping a close eye on the trends and working on new products, kept secret until the product launch.
COVID-19 is certainly not a great situation around the world with many countries locked down but the upside is that we will survive this and there will be new opportunities available when everything returns back to normal. Winston Churchill once said: “Now this is not the end. It is not even the beginning of the end. But it is, perhaps, the end of the beginning.” We believe wholly in this, and for us, the future is bright…
Here are 4 cocktails realized by our friend and mixologist Anthony Gilhas:
- 3cl Saffron Gin Gabriel Boudier
- 2cl Crème Cacao Blanc Gabriel Boudier (White cocoa)
- 4cl rice milk
- 2cl cardamom sugar
- 1cl sugar
- 2 dashes of rose water
- 2 bar spoons of white egg powder or 2cl egg white
- Combine all ingredients and place them in a flute glass.
- Garnish with 3 cardamom pods.
- 4cl Vodka Gabriel Boudier
- 3cl Crème Cassis Gabriel Boudier infused with peanut
- 1cl Liqueur Pomme Gabriel Boudier
- 3cl unfiltered apple juice
- 0.5cl lime juice
- Combine all the ingredients and then pour into a martini glass.
- Garnish with peanut powder and a green apple fan.
- 4cl Rare Gin Gabriel Boudier
- 2cl Guignolet Gabriel Boudier
- 75 Bénédictine
- 1cl Orange Boudier
- 8cl pineapple Juice
- 1cl pomegranate Juice
- 2 dashes Angostura and orange bitters
- sparkling water
- Combine the ingredients in a high tumbler glass, using the sparkling water to top up at the end.
- Garnish with a dehydrated pineapple slice, a cherry and a pandanus leaf.
- 3cl “Duke” Sloe Gin Gabriel Boudier
- 4cl vanilla coffee
- 1cl Sambucca
- 75cl Dry Vermouth
- Add all the ingredients into a rocks glass and mix.
- Garnish with half a fig and a piece of star anise.
Saffron Gin & Tonic
- 6cl Saffron Gin
- In a 60cl Gin Glass, place the gin and then top up with tonic.
- Garnish with a slice of orange or lemon
- 4 big ice cubes
- frozen red fruits
- 5 cl Crème de Cassis de Dijon
- white or sparkling wine
- Place the ice cubes in a 70cl gin class and then add 1 or 2 spoons of frozen fruits.
- Add the Crème de Cassis de Dijon and then top up with aligoté (white wine) or sparkling wine from Burgundy.
- Garnish with a sprig of fresh mint.