Jardin d’agrumes

Ingredients

JARDIN D'AGRUMES

15 cl Cloudy apple juice infused with earl grey tea
2 cl Bergamot puree 100%
2 cl Yuzu syrup

HOMEMADE KUMQUAT MOUSSE

300 g IQF kumquats
6 cl Whole milk
6 cl Liquid cream
3 cl Agave syrup

YUZU SYRUP

10 cl Yuzu puree 100%
15 cl Water
15 g Sugar

100% bergamot puree

Guaranteed Italian Origin. Our 100% bergamot puree is made from Calabrian bergamots, sourced in the historic homeland of this exceptional citrus fruit. Through our integrated fruit sourcing model, we secure privileged access to carefully selected fruit, processed close to the growing area to preserve its full aromatic intensity. With no added sugar, this puree showcases the unique character of bergamot, combining vibrant citrus freshness, zesty notes and refined bitterness. A distinctive ingredient that brings depth and originality to desserts, mousses and sorbets, as well as innovative savoury creations.

Discover our 100% puree product range

Preparation steps

1. JARDIN D'AGRUMES

Pour the yuzu syrup, bergamot puree and apple juice. Fill with crushed ice and finish with mousse.

2. HOMEMADE KUMQUAT MOUSSE

With a whipping siphon: kumquats, whole milk, liquid cream and agave syrup.

3. YUZU SYRUP

Bring the yuzu puree to a boil with water, sugar and let reduce until a syrup is obtained.

A creation by

Matthias Giroud

Matthias began his career in mixology at the age of 16 at the world famous “Bar Fly” in Paris. His roles since then, as chief mixologist, have run the gamut at high-end, dynamic bars in Paris; Bound, Buddha Bar, Barrio Latino and Barlotti to name a few.

In 2016, he cofounded WM.Signature Consulting to offer his expertise in F&B operational management and strategy to others. Today, his workshop in Boulogne-Billancourt, named l’Alchimiste offers professionals practical training in bar experience and tailored cocktails.

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