Create desserts and cocktails with a chantilly that don't melt
Home made stock cube
4/6/10Creative cuisine is set off to revisit the art of “making the most of leftovers”.
Exotic Diabolo menthe
4/6/10Flavour and colour pearls to your taste thanks to the wide range of flavours commercialised by companies like Teisseire® : mint, raspberry, strawberry, cola, candy floss , violet...
These chocolate spaghetti will please young and older guests served as a cocktail decoration or on a dessert ! An unusual combination between a traditional ingredient – carrageenan / agar- and an original and very modern presentation.
Spinach “pesto” spaghetti
4/6/10A great classic of molecular gastronomy. Discover the pesto version of gelified spaghetti.











