Laurent Dreyfus-Schmidt with Lenôtre Creative Director Guy Krenzer, twice recognised as Meilleur Ouvrier de France.
Click to here to see the restaurants and chefs around the world that have chosen our plant essences to intensify their dishes and desserts. In France, for example, Pascal Barbot, Régis and Jacques Marcon, as well as Cédric Travis. And also Thomas Keller in California, Dan Barber in New York and Bruno Ménard in Singapore. These essences are used by chefs in their pure, extremely intense form. They use them in infinitesimal quantities, drop by drop.
Some of these chefs were keen to encourage gourmet cooks to use Blissful Plant Extracts, by offering a recipe to go with their favourite plant. Here they are: