MADELEINE EN - 1883 Maison Routin

Mademoiselle Madeleine Experience

Set off for a jaunt on the trail of the gorgeous Madeleine. A hectic swirl of a day, laced with sassy and revolutionary notes. A hymn to life, to good times, to Parisian chic and the mellow fragrance of France.

RITUAL

Invitation 1st tasting

 

“It’s 8:00 a.m.: Madeleine, delicious and graceful, is enjoying the early morning.”

 

Let’s start this day when Madeleine’s wakes up: first, taste the small spoonful of Madeleine’s caviar. Then, stir that frothed milk and Colombian coffee to release the aromas of the peach, milk chocolate and vanilla flavours that come through. Now, taste this foam and drink the warm cappuccino to awaken your palate for the next part of the experience.

Here are 1883 Madeleine Syrup balls shaped with agar. Enjoy this caviar before or while sipping the drink.

 

Invitation 2nd tasting

 

“It’s 4 o’clock: Madeleine, gourmand and mischievous, loves snack time.”

 

Let’s continue our experience with Madeleine’s snack: take this bowl with both hands, like on a winter afternoon, and smell this fragrance of pastry. Put your lips to the madeleine powder that makes you want to bite into this drink! To finish, enjoy the naturally pink ruby chocolate like Miss Madeleine’s cheeks, enhanced by this creamy, gourmet libation.

Here is a rim of dried and powdered madeleine (drink pairing).

 

Invitation 3rd tasting

 

“It’s 9:00 p.m.: She is effervescent, and Madeleine invites you to dance in the sparkling night.”

 

Here is a lipstick with caramelized dulcey chocolate and hazelnut paste. Put it on your lips and crunch it before going out. To finish this experience, I present you the twilight, which will allow you to start your evening gently with the 1883 Madeleine Syrup prepared in a double liquid foamy texture.

Enjoy the magic of champagne bubbles, the complexity of Routin Dry Vermouth and the touch of acidity of the verjuice.

RECIPES

Dawn (served in a double-walled glass + mother of pearl spoon)

 

Tepid Colombian Paraiso double anaerobic fermentation, latte espuma (served at last second)
40ml Colombian Paraiso double anaerobic fermentation coffee 200ml frothed milk

 

Froth the milk mixed with the coffee directly with the steam nozzle and pour 1/3 of the cup. Top off using a spoon, with only the foam left on the surface. Add the spoonful of madeleine caviar.

 

GLASS: CUP
TECHNIQUE: BARISTA MILK PITCHER

 

Pairing

 

Spherical almond milk balls flavoured with 1883 Madeleine Syrup (caviar).

 

4pm (served in a porcelain bowl)

 

Hot ruby chocolate, thick rose

Light whipped cream with 1883 Madeleine Syrup

Rim – Madeleine powder on one side

Ruby chocolate powder on the mousse

 

60g Ruby chocolate powder

200ml heated milk

Whipped Cream with 1883 Madeleine Syrup

250ml whipping cream

70ml 1883 Madeleine Syrup

Decorate the rim of the cup with madeleine powder combined with the stickiness of the 1883 Madeleine Syrup. Heat the milk mixed with the chocolate directly with the steam nozzle. Pour in 1/3 of the cup. Top off with madeleine whipped cream from the siphon.

 

GLASS: CUP

TECHNIQUE: BARISTA’S MILK PITCHER AND WHIPPED CREAM SIPHON DECORATION: SPRINKLE WITH RUBY CHOCOLATE POWDER

 

Dusk and night (served in a champagne glass)

 

10ml 1883 Madeleine Syrup

50ml Routin Dry Vermouth

10ml Verjuice

30ml Champagne

 

Stir all ingredients into the mixing glass except for the champagne. Stir and strain into the glass.

Add the champagne, then madeleine champagne mousse.

Finish by placing the rose gold leaf on the mousse.

 

Madeleine champagne mousse

500ml foam from siphon

250ml champagne without carbonation

100ml whole milk

50ml liquid cream

50ml 1883 Madeleine Syrup

 

GLASS: CUP

TECHNIQUE: MIXING GLASS

DECORATION: PINK GOLD LEAF

 

Put all the ingredients in the siphon. Shake the siphon and use a gas cartridge. Keep in a cool place.