Surprising flavour combinations

GASTRONOMY / The Atelier at The Bocuse d’Or / Recipes and Sensory Cocktails / Surprising flavour combinations

A completely new and different NESPRESSO Grands Crus experience specially created to be served during the Bocuse d’Or 2009.RECIPESSea and CaféFresh salmon cooked at 43°C, glazed with a Ristretto aroma and grilled sesame flavoured coating and then quickly smoked with a Havanna tobacco and oak leaf mixture.Cheese and CoffeeAged thermomixed Gouda cheese cream custard, honey coating, Caffè Leggero concentrate and distilled Ristretto water.Cheeky chicory :Toffee-coated endives, Ristretto, soy sauce, brown sugar, orange, powdered pop corn.SENSORY COCKTAILSTropical FloatA Ristretto raviole floating in passionfruit, lychee or tangerine juice.So TokyoRistretto linguine steeped in a barrel aged saké. Black Pearl Raspberry liqueur, pink champagne and Espresso Forte caviar.Black Pearl Soft (alcohol free cocktail) Classic premium lemonade, Espresso Forte caviar. Banana JungleCapsule shaped banana jelly garnished with Espresso Forte pipettes. Inverso Espresso Forte foam topping a finger of banana nectar, tangerine or lychee juice, with a spinkling of crushed coffee beans to garnish.JellyquidA shot of Brana pear, topped up by lychee jelly cubes with a Ristretto filling.