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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.
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.
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.
TECHNIQUE: BARISTA MILK PITCHER
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.
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
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
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.