Passionate and committed greengrocer, he obtained the title of Meilleur Ouvrier de France in 2018. This distinction allows him to represent the profession, but also to work for its development.
Its desire is to bring essential knowledge of the plant world to the heart of the food industry, while considering seasonality, the variety of tastes and textures, for an attractive price-quality ratio.
The wish is to offer meaning both in a societal and environmental way on the use of fruits and vegetables within the culinary world.
One of the « Meilleurs Ouvriers de France Primeur », Eric Fabre is currently a trainer for the C.A.P primeur at the CFA de Blagnac and manager of the company Le Fruitier du Barry.
In his daily work, Eric Fabre is committed to offering the best products, respecting their seasonality, promoting local produce, and finding the best tastes. The primeur is a selector of flavor.
He creates buffet creations with fresh fruits and vegetables while retaining his Primeur consultant role.