On June 16, you were treated to an amazing Suze lunch at Michelin-starred chef Patrick Pignol’s establishment.
Suze? Yes, it’s suze. A little-known alcohol made from gentian, whose delicate bitterness I’d never tasted before. So I was able to discover this typically French product, an integral part of our DNA.
Through this original organoleptic experience, you were able to discover a unique marriage of flavors, around a starter, a main course, a dessert and also Suze cocktails.
fresh lobster
Saint pierre with suze perfume, spring snow peas
Hot soufflé dessert with suze-infused Peruvian mango
Hot soufflé dessert with suze-infused Peruvian mango
Suze family
Appetizers
A true benchmark among aperitifs, Suze owes its unique taste to its original recipe and traditional production methods. Made from 50% fresh wild gentian roots, Suze’s aromatic base is a subtle blend of infusion and gentian spirit, obtained by maceration and distillation.
Since 1889, Suze has never ceased to reinvent and surprise, as evidenced by its many limited-edition designer bottles and its quirky and unusual communications.
Patrick Pignol has taken up the challenge of inventing a complete menu around Suze. In 1984, this Michelin-starred chef opened his chic and refined restaurant “Le Relais d’Auteuil”, where he focuses on quality seasonal produce. This creative chef buys his own produce at the Rungis market, then works it into his generous, convivial cuisine. Respect for products, inventiveness and passion are values shared by Suze, and expressed on June 16 in this exceptional menu with Suze as the main ingredient.
To accompany this meal, Eric Frossard also sublimated the unique taste of Suze by proposing an aperitif cocktail. In collaboration with Thierry Daniel, this barman with a passion for mixology created Liquid Liquid. This communications agency has 3 main activities: organizing events such as Cocktails Spirits, training bartenders for brands and consulting. You can also meet Eric Frossard at his cocktail bar “Le Coq” on Rue du Château d’Eau, where he’ll show you how to make excellent house cocktails with unexpected mixes.
Cette publication est également disponible en :
