A liquid toast, please? A “sandwich” to drink, thank you! These funny orders could well flourish at the counters in the months to come. There Peureux Massenez distillerywhose know-how as a master distiller and master liqueur maker has officiated for more than 150 years, intends to flood the market with its liqueurs The baguette and Roquefort.
Imagine a fresh and crispy bread, its crunchy smell when it comes out of the oven. Remember that tempting (or not) Roquefort. Are you there? There you go, you can… drink the liquid sandwich which is, in the end, a mix of the two new liqueurs. An equally surprising and delicious mix that can be used in a cocktail but also in a dish or a pastry (together or separately). Renowned chefs have already adopted The baguette or Roquefort, even before its official presentation. Among them, the two-star Patrick Henriroux, the world pastry champion and best worker in France (MOF), Angelo Musa but also Jacques Génin, a size of the chocolate factory.
From Urbeis to New York
Bernard Baud, president of the great Peureux Massenez distilleries, has for years multiplied professional trips, taste collaborations and exchanges with the great tables. His goal ? Dust off the image of the liquor which, it must be admitted, is outdated. His results ? Struck Accords, developed with MOFs Christelle and Cyrille from Maison Lorho, master cheese makers in Strasbourg. The name, registered, experiments with liqueurs such as Golden Height with Poire Williams and subtle cheeses, such as Roquefort from the Baragnaudes Société cellars. “We were doing animations and the reaction of the public was magical, says MOF Cyrille Lorho. This agreement between the two products is incredible. A very well-received agreement in New York at the French Cheese Board, a studio dedicated to French cheeses. “We said to ourselves, there, something is happening! adds Bernard Baud. These are key words in today’s gastronomy: we no longer go to great restaurants to eat, we go there to live an experience. »
Australia will allow Bernard Baud to taste a Pizza Martini. “Idea”, but not very conclusive. During the same trip, he will end up testing a “maceration a bit at the bakery”. Understanding that “this is the core of something that is happening”, the president of the great distilleries Peureux Massenez will decide on his return to “bring bread back into mixology”. Bingo! The bread liqueur was born. A Baguette which “is not made to have a particular taste, but to texture, to dress the palate and be able to taste better. It’s a feat and it’s a great first. »
“The quintessence of our know-how”
A project to which is added “all the work of the struck Accords”. “The association of the liqueur with Roquefort Société, very unctuous, was a success, so we tried to make a maceration starting from this cheese. It was very complicated, very precise, but we succeeded and we made the first Roquefort eau-de-vie,” recalls Bernard Baud. All that remained was to combine it with the bread liqueur and the famous “liquid toast” was born. “These two distillations are the quintessence of our know-how. The distiller is to separate the spirit from the material, loose Bernard Baud. It doesn’t happen every day to bring a product into a totally different universe from the one for which it was created. This is what is extraordinarily interesting”.
Whether 20 minutes was able to preview these new liqueurs, the Massenez distillery will present them as a world premiere in Urbeis (Bas-Rhin) on March 5, during a meal bringing together all the three-star French and European chefs, the two-star chefs French, or even MOFs. Beautiful people gathered in Alsace before the ceremony of the Michelin Guide 2023 which will be held the next day, in Strasbourg. Hoping something happens and the liqueurs have an experience.