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.

From travel cake to ice cream, chef Manuel Bouillet demonstrated that a single product can offer many creative possibilities, with each creation combines the aromatic character of our products with the chef’s expertise and techniques.

We would like to thank the 40 professionals who gathered at the Ethos Lab, all of whom left with ideas they can put into practice straight away in their own kitchens.

Thank you to the Ethos Lab for hosting us, to Gourmet Partner for their trust, and to Manuel Bouillet for sharing his expertise with the Vietnam’s pastry community.

We look forward to meeting again to create new dishes !