Christophe Fournier started making crackers by recycling brewery leftovers at his home in Liancourt Fosse
After 25 years as a pharmacy technician, Christopher Fournier decided to start making crackers. A desire that has matured for a long time but it is in the space of 6 months that he develops his manufacturing process.
Everything is transformed, nothing is lost
Everyone knows the famous phrase Lavoisier chemist. A sentence that Christophe heard many times hammered out by his physics and chemistry teacher when he was a college student and that he would make his own many years later. Its crackers are made in part with spent beer from Picardy breweries. Draff is the rest of the fermented and filtered malt used in the production of craft beers. As soon as they are collected and still fresh, they launch production to avoid fermentation.
Since the beginning of spring, the cracker recipe has been validated by his children and their friends, friends and all those who have been at Christophe’s in Liancourt-Fosse in the Santerre and of course by his wife who gives him a serious helping hand after his day’s work.
Today there are 5 flavors: Golden sesame, Espelette pepper, onions, rosemary, tomatoes-oregano
You will find Christophe Fournier’s crackers in a few Picardy delicatessens, at wine merchants as well as at Otera in Amiens and Esprit Fermier in Glisy.
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