Updated on 09/13/2021


Present on exhibition Gourmet
From 12 to September 13, 2021


Boulevard Alfred Nobel

Stands :
  • B069
  • Company details
  • Products
  • Brands

Company details


NéoGourmets is a family biscuit / chocolate factory founded in 2018 by Gaëlle and David Hermange. Based in Saint-Cyr-sur-Loire, the company specializes in no added sugars, no sweeteners and organic. Its goal is to show that it is possible to combine pleasure, gluttony and “good for health”.

All the recipes are based on healthy products, known and used daily by the greatest number. It therefore offers a range of aperitif cookies as well as a range of snack cookies. In 2020, the brand created the very first bean-to-bar chocolate bars naturally sweetened with fruit.

The same year, the company is spotted by the Michelin-starred Chef Thierry Marx who will subsequently bring his know-how and participate in the reorganization of the recipes in order to always make more gourmet. He is now associated with the company and participates in its development.

NéoGourmets will then have the honor of receiving a silver medal at the International Chocolate Awards as well as a bronze Epicure for its chocolate-banana bar.

Currently, the company is preparing for the release of new products. Thus, its range of chocolate will be grandiose with the addition of 5 new references. Finally, 2 spreads, still without added sugars and without sweeteners, have just completed their panel of delicacies.




More exhibitors



    The biscuit factory Les Mirliflores, created in 2017 by Elisa and Gwenaëlle, is located in an old farm in the Tarn.

    We have a unique, original and gourmet concept: mixing pastry and French History.

    The principle: Offer you biscuits, which we both make by hand from ancient recipes, in order to make you discover delicacies with forgotten flavors, which made the happiness of our ancestors!

    A little extra: A booklet is slipped inside each box to make you discover the history of the biscuit and some of its ingredients (which many of us know, such as sugar, cocoa, butter. .. without ever asking us the question of their origin).

    The fruit of long research work in various historical, culinary, medicinal and iconographic documents, our products are the result of many hours spent testing and rediscovering pastry through the centuries.

    So we have a range of old biscuits:
    - The biscuits de la Joie, biscuits from the Middle Ages with cinnamon and almonds;
    - The bridaveaux, shortbread with Renaissance violet;
    - The macarons, crunchy version, whose recipe dates from the 17th century;
    - The massepains au chocolat, a recipe from the 18th century, one of the first cocoa pastries in history;
    - The boules de poilus, hazelnut and orange blossom biscuits, which were made during the First World War by certain Poilus families.

    This spring 2020, we have created a new range: infusions, teas and preparations for hot chocolates, inspired by past centuries. Like biscuits, there is a small booklet inside the boxes to learn about the history of the drink and some of its ingredients.
    Discover thus:
    - Mélehant, infusion mint / anise / lemon, from the Middle Ages;
    - Guillemette, Renaissance hibiscus apple infusion;
    - Céleste, pear green tea from the 17th century;
    - Auguste, green pineapple coconut tea from the 18th century;
    - Preparation for hot chocolate N ° 1, 18th century recipe with cinnamon and Long Java pepper.