Brasserie de la Lesse
Brewery
Belgium
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History
Beena Paradin was born in Kerala, the cradle of spices in India. Raised in the suburbs of Paris, she grew up with the rainbow-coloured, spicy Indian dishes prepared by her mother, an excellent cook, who passed on the notion of good food to her children. But after graduating from business school, Beena followed a classic path: an investment bank, consulting firms and then a large group where she worked as a strategy director. At barely 32, she quickly realised that she was bored.
In 2006, she took the "slightly crazy" gamble of writing a book on Indian cuisine. From then on, everything followed in quick succession.
She hosts a cooking show, writes other books and even gives Indian cooking classes. She also launched her first consulting business between France and India. She then met Olivier Roellinger, who asked her to accompany him to India to look for his spices. From this came the By Beena blends, prepared in Cancale. This encouraged her to launch her own brand of quality food products.
Development
In 2013, Beendhi was born. Beena has since joined forces with her husband, Yannick Migotto.
Beendhi's recipes are inspired by regions of the world renowned for their ancient and unique culinary culture, which consists of offering complete, healthy and tasty dishes, the result of a clever blend of ingredients and spices.
Every day, they prepare their mixtures based on quality ingredients in their production workshop located near Valence, at the gateway to the South of France. They control the entire chain, from design to marketing of the products, thanks to their multidisciplinary team that develops, manufactures and distributes the products. Today, the team has more than 20 passionate and committed employees!
The Beendhi team spends a lot of time looking for ingredients that are always organic and of high quality. They meet with all their producers to establish partnerships and try to source their products as close as possible: certain legumes in the South of France, herbs in Anjou, dried vegetables in Italy and spices in India and Sri Lanka. For Beendhi, the important thing is of course the quality of the ingredient and its taste but also its environmental and social quality.
In our markets you can find spelt-raisin semolina mix, turmeric-ginger basmati rice and coconut coral lentils, all delicious and ready in less than 20 minutes!
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