Bourbon Vanilla Bean
The most expensive orchid in the world, long-cured by the sun. Its pod contains vanillin, an ultra-powerful aromatic molecule that is primarily fat-soluble. For maximum extraction, the split and scraped pod must be plunged into a lipid-rich liquid (whole milk, cream) and brought to the edge of boiling. Ideally, a 24-hour cold maturation after heating allows the hundreds of other volatile floral and woody compounds to fully permeate the creamy matrix.
Vacuum-Compressed Strawberry Tart
A contemporary reinterpretation of the classic strawberry tart. Using the vacuum compression technique, the air within the fruit's cells is expelled and replaced by the essential oils of basil and lime, offering a meaty, translucent texture and an aromatic explosion without any heat alteration.
Exceptional Homemade Nociolata
A meticulous approach where gentle roasting and ultra-fine grinding of hazelnuts elevate this spread. A highly fluid texture and pure taste, without artifice.