A creation of Matthias Giroud
He begins bar at 16 years old and started at the famous Bar Fly Paris. He has been bar manager at Bound, Buddha Bar, Barrio Latino and Barlotti Paris. In 2016, he cofounded WM.Signature, his consulting agency in strategy and operational management in Food & Beverage. Now he has his workshop in Boulogne-Billancourt named l'Alchimiste which offers bar experience and tailored cocktails.
100% bergamot puree
The Andros Chef 100% bergamot puree is part of the purees you must have in your citrus assortment. Without added sugar, it has a bitter and sour taste, raising the amaze of desserts, mousses and sorbets. Could be also used in savory dishes as a marinade. Packed in a 1kg tub.Discover our products range 100% puree
Pour the yuzu syrup, bergamot puree and apple juice. Fill with crushed ice and finish with mousse.
HOMEMADE KUMQUAT MOUSSE
With a whipping siphon: kumquats, whole milk, liquid cream and agave syrup.
Bring the yuzu puree to a boil with water, sugar and let reduce until a syrup is obtained.