A Gourmet Stopover in Vietnam Demonstration with Gourmet Partner, by Manuel Bouillet

Three products, five creations

For this demonstration, our extracts shared the spotlight with Caviani, our flagship product, across a series of creations, each with its own distinct character.

Almond extract set the tone with the Cherry & Almond Black Forest, a Black Forest cake in which almond rounds off the acidity of the cherry.

Caviani took over in the Exotic & Vanilla Petit Gâteau, an individual dessert that plays on the contrast between fresh exotic fruit and smooth, rich vanilla.

Finally, our Colombian coffee extract, was the common thread of three very different creations: the Coffee Pecans Flower, an indulgent take on the pecan nut, the Gelatomisu Cup, a frozen nod to tiramisu, and the Chocolate Coffee Caramel Poundcake, a generous travel cake.

Beyond the recipes, this event was above all an opportunity to engage directly with the professionals in attendance.

Whether pastry chefs, ice-cream makers or head chefs, everyone was able to sample the creations, ask the chef questions and see how our products could be incorporated into their own production.

A huge thank you to Chef Manuel Bouillet for his meticulous work. Thank you also to Gourmet Partner for their warm welcome and their commitment to working alongside us to bring this event to life, as well as to each of the 40 professionals who attended: their curiosity, their questions and their enthusiasm made this day a truly special occasion for sharing.

We look forward to meeting again to create new dishes !