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In northern France and various parts of Europe, coffee is typically served with a selection of miniature desserts to end the perfect meal : the Café Gourmand. This tradition was the starting point for the "Grand Cru Gourmet" concept...a concept that leaves those typical desserts behind. Nespresso has invited top chefs to sample Nespresso Grand Cru coffees and match them to a surprising array of delicacies, from sweet to savoury. The coffee is no longer present merely to accompany a selection of desserts but as an essential ingredient to the whole tasting process, posing a real challenge for even the most talented chefs.

The chefs Nespresso has selected, in recognition of their talent and taste for adventure, will conduct Grand Cru Gourmet demonstrations in Nespresso Creative Workshop taking place throughout the three days of the Madrid Fusión 2010 conference. Each chef has chosen a Grand Cru to adapt and reinterpret according to his or her particular vision. Before beginning work on their Grand Cru Gourmet recipes, each chef took part in a "Nespresso Chefs Academy" training course at the new Nespresso production facility in Avenches, Switzerland. This training enabled the chefs to master the subtleties of each Grand Cru and learn about the continuous quest for innovation and excellence that defines Nespresso.

The Nespresso Creative Workshop, taking place on the second floor of Madrid’s Palacio de Congresos, will be hosted by culinary expert Gaspar Rey and will feature three noted Spanish chefs: Paco Pérez, Ramón Freixa and Jordi Herrera. Attendees will have a rare opportunity to observe how Nespresso Grand Cru coffees – an undeniable source of inspiration for each participating chef – take their place at the centre of culinary creativity.

Ten stars in the heavens.

Bocuse d'Or 2011

Ten stars in the heavens.

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