For Maison Fressenon, the commerce is handed down by means of the generations, and Yanick represents the fifth era of greengrocers. Alongside his father, his sister and different members of his household, he continues to develop an organization that has turn into a pacesetter in its subject, which provides connoisseur eating places in addition to artisans, communities, personal people and the markets of Lyon.

Behind the well-stocked stalls, work begins effectively earlier than daybreak. Orders arrive round midnight; groups obtain the products throughout the evening, then Yanick wakes up at 3 a.m. to organize the deliveries earlier than they depart for the warehouse in Caluire.

It’s this rigorously deliberate organisation that ensures a bespoke choice of merchandise, as fruits are by no means chosen at random. It’s important that they meet the very explicit wants of every buyer, regardless of the season, the climate or the harvests.

It was within the early 2010s that the pastry chef from Lyon, Sébastien Bouillet, met Yanick Fressenon, while his workshop was nonetheless situated within the Croix-Rousse district. ‘This Maison may be very skilled and gives a variety of merchandise’, explains Sébastien Bouillet. On the planet of patisserie, high quality isn’t sufficient; consistency in look and a exact sugar content material are additionally required. A tart, a dessert or a person pastry will not be topic to the identical constraints. Fruits have to be chosen primarily based on their measurement, ripeness and high quality – a alternative that can’t be made with out know-how.

That is precisely the place the greengrocer’s experience makes all of the distinction. Each morning, Yanick chooses from the varied merchandise accessible. ‘With Yanick, there may be all the time one thing to fulfill our wants’, says Sébastien Bouillet. Right this moment, roughly 90% of his provides come from Fressenon.

The connection between the greengrocer and the pastry chef can be constructed on a need to make discoveries. When Sébastien Bouillet imagines a brand new creation, Yanick chooses searches for much less widespread substances: recent yuzu, wild blueberries or different rarer varieties.This makes the greengrocer an actual accomplice within the inventive course of.

On the different finish of the spectrum, Yanick favours producers from the close by Monts du Lyonnais: strawberries, raspberries and cherries from Bessenay naturally discover their place in Sébastien Bouillet’s show instances, who’s himself very dedicated to selling the area’s native merchandise.

For the pastry chef, this proximity is prime. When he was a toddler, he used to go along with his father straight to the producers after work to pick out seasonal fruits. Right this moment, as his enterprise has developed, he now not can spend as a lot time on this. However because of Yanick, he nonetheless maintains this valuable hyperlink with native producers.

Yanick’s dedication and expertise have been rewarded with the best honour: the title of Meilleur Ouvrier de France (Greatest Craftsman of France). A supply of satisfaction and a recognition of his outstanding work. Daily, Sébastien Bouillet sees the standard of the merchandise that arrive at his workshop.

For his half, Yanick can’t conceal the pleasure he will get when he discovers the pastries created with the fruits he has rigorously chosen. Since he lives very near the store, he can repeatedly get pleasure from Sébastien Bouillet’s creations, with a choice for tarts.

As is usually the case throughout the Relais Desserts affiliation, this collaboration goes far past a mere business relationship. It’s constructed on years of loyalty, mutual belief and the shared conviction that nice pastries all the time begin with an amazing ingredient.