Surprising flavour combinations

Recipes and sensory cocktails

A completely new and different NESPRESSO Grands Crus experience specially created to be served during the Bocuse d’Or 2009.

Recipes

SEA AND CAFE

Fresh salmon cooked at 43°C, glazed with a Ristretto aroma and grilled sesame flavoured coating and then quickly smoked with a Havanna tobacco and oak leaf mixture.

CHEESE AND COFFEE

Aged thermomixed Gouda cheese cream custard, honey coating, Caffè Leggero concentrate and distilled Ristretto water.

CHEEKY CHICORY

Toffee-coated endives, Ristretto, soy sauce, brown sugar, orange, powdered pop corn.

Sensory cocktails

TROPICAL FLOAT

A Ristretto raviole floating in passionfruit, lychee or tangerine juice.

SO TOKYO

Ristretto linguine steeped in a barrel aged saké.

BLACK PEARL

Raspberry liqueur, pink champagne and Espresso Forte caviar.

BLACK PEARL SOFT (ALCOHOL FREE COCKTAIL)

Classic premium lemonade, Espresso Forte caviar.

BANANA JUNGLE

Capsule shaped banana jelly garnished with Espresso Forte pipettes.

INVERSO

Espresso Forte foam topping a finger of banana nectar, tangerine or lychee juice, with a spinkling of crushed coffee beans to garnish.

JELLYQUID

A shot of Brana pear, topped up by lychee jelly cubes with a Ristretto filling.

Bocuse d'Or 2011

Ten stars in the heavens.

Read The whole event

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