Jardin d’agrumes
A creation of Matthias Giroud
Matthias began his career in mixology at the age of 16 at the world famous “Bar Fly” in Paris. His roles since then, as chief mixologist, have run the gamut at high-end, dynamic bars in Paris; Bound, Buddha Bar, Barrio Latino and Barlotti to name a few.
In 2016, he cofounded WM.Signature Consulting to offer his expertise in F&B operational management and strategy to others. Today, his workshop in Boulogne-Billancourt, named l’Alchimiste offers professionals practical training in bar experience and tailored cocktails.
Ingredients
JARDIN D'AGRUMES
15 cl Cloudy apple juice infused with earl grey tea
2 cl Bergamot puree 100%
2 cl Yuzu syrup
HOMEMADE KUMQUAT MOUSSE
300 g IQF kumquats
6 cl Whole milk
6 cl Liquid cream
3 cl Agave syrup
YUZU SYRUP
10 cl Yuzu puree 100%
15 cl Water
15 g Sugar
100% bergamot puree
The Andros Chef 100% bergamot puree is part of the purees you must have in your citrus assortment. Without added sugar, it has a bitter and sour taste, raising the amaze of desserts, mousses and sorbets. Could be also used in savory dishes as a marinade. Packed in a 1kg tub.
Discover our products range 100% pureePreparation steps
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JARDIN D'AGRUMES
Pour the yuzu syrup, bergamot puree and apple juice. Fill with crushed ice and finish with mousse.
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HOMEMADE KUMQUAT MOUSSE
With a whipping siphon: kumquats, whole milk, liquid cream and agave syrup.
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YUZU SYRUP
Bring the yuzu puree to a boil with water, sugar and let reduce until a syrup is obtained.
