A Journey Through the Rich History of EQ Foods

Founded in 2010, Effluves & Quintessence® has established itself as a reference in the professional food sector thanks to its exceptional range of glaces, broths, stocks and sauces. The company was born from a deep passion for the culinary arts and a desire to offer authentic products without compromise on quality. Each product is designed to meet the high expectations of chefs, restaurateurs, and hoteliers, with a strong emphasis on authentic flavours and rigorous artisanal methods.

Jean Durand, the founding chef of Effluves & Quintessence®, brings extensive experience in the food industry, having started his career in 1979. Over the years, he has perfected his expertise through numerous trips to France, immersing himself in the culinary traditions and artisanal methods that define French gastronomy. His collaborations with internationally renowned chefs have allowed him to develop unique expertise, enriching his culinary vision and technical mastery. This deep experience forms the foundation of Effluves & Quintessence®’s unwavering commitment to quality and authenticity.

Over time, he observed that the North American market lacked premium-grade concentrated flavour products with minimal ingredient lists. From this need emerged Effluves & Quintessence®: a range designed to meet the expectations of professionals while upholding the highest standards of quality and authenticity. Each product is crafted using artisanal methods and a meticulous selection of natural ingredients to guarantee authentic, incomparable flavour.