In a perpetual quest for modernity, the young brand collaborates with chefs to make surprising combinations of fruit, spices and herbs in a perfect balance of taste and flavour.
Akrame Benallal, Michelin starred chef since 2016 with his "Akrame" restaurant, offers creative, delicate cuisine. This creativity is found in the Fig, Honey and Olive Oil jam he made for Christmas 2018, which evokes the flavours of Algeria, where he grew up. The recipe has been available since October 2018.
Rémy Bererd joined Le Roch Hôtel & Spa in 2016. He offers plant-based, colourful, tangy cuisine and loves the play of the seasons. For Christmas 2017 he created l'Or Noir, a jam of Tunisian dates with black lemon that goes particularly well with foie gras.
A traditional ice-cream maker from Corsica, Pierre Geronimi loves to highlight the island's treasures, using wild plants such as myrtle, immortelle and nepita. So the chef created a recipe that renders homage to his birthplace, adding nepita to strawberry and to maracuja.
Winner of a Michelin star with his old restaurant "Itineraires", Sylvain Sendra proposes creations that value the simplicity of the ingredients. This desire is the inspiration for his creation, for Confiture Parisienne, of Tomato, Vanilla and Thyme.
During his time at l'Hôtel de Crillon from 2005 to 2017, Jerome Chaucesse, Chef Pâtissier and Meilleur Ouvrier de France Pâtissier Confiseur, has made five recipes for the establishment: Apricot-Almond, Raspberry-Ginger, Orange-Kumquat, Fig-Raisin and Strawberry-Vanilla.*