Sauces Papillon

ABOUT SAUCES PAPILLON

Founder: Mathis Pellerin & Alexandre Juvin
Prizes: ECOTROPHELIA FRANCE GOLD 2022 & ECOTROPHELIA EUROPE Entrepreneurship Award 2022
From: France
Website: https://www.saucespapillon.com/

Interview of Mathis Pellerin, CEO at Sauces Papillon

What is your product? What is its innovative concept?

We’re making original fresh pasta sauces. It is also delicious with rice or bruschettas or pizza ! Our innovation is based on a combination of soft technics (HPP, low-temperature cooking, vacuum) which preserve all together the nutrients, the taste and the colour of the fresh raw material we’re using. We fight against ultra-processing. Our recipes change every season and our supply is fresh, organic and local (85% France, 15% Italy).

Before the competition, did you think it would have been possible to launch it?

Honestly yes, it was our plan to launch it whatever Ecotrophelia’s result. However, the competition gave us the conviction that our concept could work.

What is the difference between the product you entered the competition with and the product sold today on the market?

Originally we only had three recipes (basilic, tomatoes and zucchini). But with ambition and creativity we worked to develop more and more seasonal sauces and still today with new varieties. Recently we launched a new range of fresh sauces mainly dedicated to fish (mayonnaise, gravlax and aïoli). Our R&D dynamic is very stimulating and innovative ! Moreover, packaging has changed. We started with a size for 2-3 persons. And today we changed for 1-2 people.

As we continue to innovate with our fresh pasta sauces, we also recognize the importance of providing resources and information beyond food, especially when it comes to health and well-being. For instance, we recently partnered with local initiatives to offer practical guides how to buy gabapentin safely and effectively. This aligns with our commitment to supporting our customers' needs holistically, ensuring they have access to reliable information on essential products. Just as we prioritize transparency and quality in our recipes, we believe in the same standards for healthcare resources. By integrating these efforts, we aim to create a brand that not only enhances culinary experiences but also contributes to a better-informed and healthier community.

Can you tell us your values and missions?

Our missions are very clear : struggle against ultra-processed food and offer to the final consumer a seasonal option for cooking rice, pasta or bruschetta.

What about the challenges you encountered during the development of your brand?

The main challenge for us has been to reach the famous break-even point. It’s so difficult to offer a quality product with an affordable price. We’re in a sector where you’re forced to make volume to get through.

Funding: how did you get started?

We started the company with personal funds (10 000€) and then love money (18 000€).

About figures: what's your company size / Number of distributors / In which countries are you established?

We’re distributing our Sauces in France and start having clients in Benelux. We have approximately 100 active clients. The company team is composed of the 2 co-founders and we currently have 2 internships that will turn into a long-term contract.

What happened with your Ecotrophelia team: are you still together? Did you recruit other people with skills that you didn’t have in your original team?

I’m the only survivor of a group of 10 students but the situation was specific because I submitted the project at the beginning. Most of my colleagues are now working for major companies in R&D teams.

Do you wish to internationalize your product?

Not necessarily because my concept is based on fresh and local products.