“Celeriac is definitely my favorite vegetable! You will always find it on the menu when it is in the season. It is funny how my entourage can’t stand it anymore because I just can’t get enough of it. There are so many ways to cook it. Try and add some in creamy mashed potato if you are not sure if you like it. It seems rustic, but in fact, it is full of minerals, vitamins, nutriments and trace-elements. My best advice is to buy your vegetables at the market, in line with the following of the seasons. They are no more expensive, are fresher and therefore tastier. You can also ask the producers how to cook them and for their tricks; they are always very keen to share, which is a nice touch.”
“Sauce is 'the verb of French cuisine'; try it constitutes 80% of the interest of a dish. Sauces are everywhere in France: ganache, French custard and ice cream, just to mention a few. We needed to create new sauces to fit our modern needs and desires, which is why we developed our revolutionary process of Extraction®. In short, we cook each product separately at the right temperature instead of throwing them all in a hugely hot pan with fat, and then we reduce each of them through a freezing process instead of evaporating the whole mixture on the heat. This gives us a collection of different Extractions® that we can then blend together. This technique allows us to obtain less salty, less greasy, more mineral-rich and more tasty sauces."
“Surprisingly, we eat fermented products all the time - coffee, chocolate, ketchup, wine, cheese, beer, just to mention a few... the list never ends! So far, the process has only been used for basic functions to preserve products and help them become more digestible. However, it is also an unparalleled taste enhancer; it brings life to products, and combined with our Extraction® technique, it gives our dishes amazing power and intensity on top of the caudalie and minerality we already have.”