Gourmet cuisine constantly seeks to surprise the diner with flavor, textures and sensations. To achieve this, chefs must always rely on the highest quality ingredients. Among these ingredients, vegetable preserves are gaining more and more prominence, not only for their versatility, but also for the practical advantages they offer in the most demanding kitchens.

4 benefits of using canned foods in haute cuisine

2. Ease of storage: canned foods allow chefs to have ingredients at their optimum point throughout the year, without depending on seasonality. This is key when working with ingredients such as artichokes, piquillo peppers or asparagus, which may not be available at their best during certain seasons.
3. Long shelf life: thanks to their packaging process, preserves keep the organoleptic properties of vegetables intact. Thus, the flavor, texture and nutrients are preserved, allowing chefs to prepare exquisite dishes without compromising the quality of the product.
4. Time savings: in an environment where precision and efficiency are essential, preserves provide a ready-to-eat product, reducing processing time and allowing chefs to concentrate on the creative side and plating.
5. Versatility: preserves can be used in a wide variety of dishes, from the simplest to the most difficult ones, always providing a natural and delicious touch.

Proud of our origins

At Grupo Alsur we remain united with Andalucía Cocina and Landaluz, with whom we have a strong commitment to the promotion of quality Andalusian products in haute cuisine. This project not only seeks to raise the visibility of Andalusian brands in the HORECA channel, but also to highlight the crucial role played by the ingredients of our land in the creation of unforgettable culinary experiences.

Landaluz, with its promotion and support to the brands, has consolidated Andalusian products as a reference in the national and international markets. In addition, the Andalucía Cocina initiative allows professionals in the sector to experiment with traditional ingredients such as preserves, taking them to haute cuisine.

• An example of this is the recent collaboration with chef David Olivas, owner of Back Restaurant, who has prepared a haute cuisine dish using our roasted piquillo peppers. This dish not only reflects the quality of our products, but also the versatility of canned food in the hands of prestigious chefs.

• Canned food in haute cuisine: a safe bet

  As we have seen, canned vegetables have become a very powerful tool in haute cuisine, offering chefs practical benefits such as ease of storage and conservation, as well as being an inexhaustible source of inspiration. Thanks to our collaboration with Andalucía Cocina and Landaluz, we continue to demonstrate that, with quality products, it is possible to elevate any dish to an exceptional gastronomic experience.

  At Grupo Alsur, we preserve the natural and bring it to the most demanding tables, ensuring that the quality and flavor of our products are always present, both in homes and in the best restaurants.