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SAVOURY RECIPES

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SAVOURY RECIPES (starters, main courses, savoury bases)

Brands rich in flavors

In their creations, our ambassadors have sublimated the main ingredients by highlighting them with a touch of the most appropriate spirit from our range. Whether it’s meat, fish, vegetables or cheese, the flavours are all there: unique taste experiences around delicious, well-balanced dishes!

Basics you need to know

Do you know what braising, deglazing, soaking, flambéing and topping are? Savoury cooking uses a number of techniques to develop deep, complex flavours, presented in video by our ambassadors.

Seasoning ideas

Seasoning is an essential part of savory cooking: herbs, spices and aromatics are just as much a part of the recipe as our spirits, which are true flavour enhancers! For example, in Laurent Surut’s Veau Orloff recipe, the sauce made from the veal’s cooking juices is deglazed with Belle de Brillet pear liqueur. The kitchen chef has also revisited the famous tarte tatin, creating a savory variant with shallots and Mount Gay rum.

World cuisine : a source of inspiration

Chef Samuel Albert draws inspiration from the flavours of Asian cuisine to create innovative and surprising dishes that combine French tradition with Korean and Japanese influences: Gambas flambéed with Mount Gay rum prepared with a Jjajang sauce, or Ceviche Kinmedai with yuzu kocho vinaigrette and Cointreau. The Banana leaf roasted Prawns, meanwhile, use an old cooking method popular in Asia, South America, the Caribbean and, of course, Polynesia; a recipe that combines prawns, pineapple and Mount Gay rum for sweet and savory flavors.

Savory cuisine, a staple of our daily meals, offers a wide variety of dishes, from starters to main courses. There’s something for everyone! We invite you to follow the trends set by our Ambassadors: ideas for your next meal with family and friends!