Gastronomic Recipes Elixirs and Salts
In a shaker shake the water and truffle salt together energetically before pouring both into the bowl of the narghile. This recipe goes beautifully with a creamy risotto. A simple and unexpected way to host epicureans for dinner, even the most Italian of them!
30 cl water + 2 mother-of-pearl spoonfuls of Camargue salt with black truffle 300 ml
Pont des Arts
The sweetness of the apple subtly brought out by a cardamom seed will reveal in a wonderful way the fruit notes of a cheese like reblochon or blue.
30 cl apple juice + 1 drop Elixir of Cardamom
Served at the end of a meal as a light, refreshing digestif accompanied with petit-fours, or at any time of day. A zero calorie treat.
30 cl water + 2 drops Elixir of Ginger + 2 droppersful Absinthe Bitters
The delicately sweet, flowery flavors of geranium make a wonderful match with the smoothness of the chickpeas and legumes in a Lebanese hummus. Another option: serve as a dessert with a Thai grapefruit confit …
30 cl water + 1 drop of Elixir of Geranium
To go with a crispy, roasted free-range chicken . . or why not as a dessert, between the coffee and a chocolate: a divine trio.
30 cl water + 1 drop Elixir of frosted lemon
To go with gravelax salmon or smoked trout. A tad audacious as a combination, but it will delight even the most jaded of palates.
30 cl water or milk + 2 mother-of-pearl spoonfuls C&S spice salts