CREAM OF VIOLET GIFFARD
GIFFARD liquoriste in Angers from 1885
Ingredients: Sugar syrup, alcohol, natural violet flavoring and other natural flavors, coloring E129, E133.
Color: violet with garnet highlights, very bright Nose: flowery nose. Spring flavor with floral notes (violet, pink ...). Palate: very aromatic, floral and unctuous. As an aperitif, the cream of violet being concentrated in floral notes 1 volume of cream for 8 volumes of wine is enough to obtain a perfect aromatic balance.
Producer Joseph CARTRON
These very fragrant little berries are harvested in the undergrowth of the hills, and give an exquisite flavor to this cream.Treasure of the undergrowth, the wild strawberries like to grow in the shade under the trees. These rare, exquisite and very fragrant berries offer Joseph Cartron Wild Strawberry Cream a delicious wild and country flavor. For a richer aroma and a more assertive taste, Joseph Cartron mixes selected strawberries with Plougastel strawberries renowned for their fragrance and power in the mouth. In the eye: brick dress supported. The fluidity is quite marked after stirring. The viscosity is discreet with a fairly long leg. Nose: pleasant and with aromas of jam. Sweet spice notes. The aromatic palette remains discreet and rather concentrated on the fruit. In the mouth: the mouth is syrupy but quickly connected by a sensation of candied fruit. The mellowness dominates the entire mouth. Delicious alone on ice. Indispensable to the composition of many cocktails. In Strawberry Royale: 1 / 5 of Wild Strawberry Cream Joseph Cartron + 4 / 5 of Crémant de Bourgogne. Ideal to enhance cuisine and desserts.
Ingredients: maceration of fruit, sugar, alcohol, aroma, E124
Producer Edmond BRIOTTET
Cream of Dijon cassis NEW HARVEST.
Like all Crèmes de Cassis, the BRIOTTET house uses the noblest variety of blackcurrant for the Crème de Cassis de Dijon 15%: “Noir de Bourgogne”, harvested exclusively in Burgundy.
These blackcurrant berries are macerated in a mixture of neutral French fine alcohol and water for about 10 weeks to extract all the aromatic power. The alcoholic juice thus obtained is called an “infusion”. French white sugar is then added to obtain the delicious Crème de Cassis de Dijon.
Ingredients: sugar, blackcurrant maceration, alcohol.
Producer Joseph CARTRON
This authentic product from the Burgundy region draws its bouquet of vine peaches, picked late in the season, at the peak of their aroma. This success owes all to the artisanal know-how of Joseph CARTRON who has been able to express the foissonance of the perfumes of these fruits with white flesh marbled with red.
The Burgundy vine growers used to plant this variety of peach in the middle of their vineyards to prevent certain diseases that attacked the vines.
Today, the fruits selected for the production of Burgundy Vine Peach Crème Joseph Cartron are grown on the neighboring vineyards of the Hautes Côtes de Bourgogne. These small peaches white flesh marbled pink bring this cream of fruit its beautiful golden color as well as an aromatic power without equivalent.
In the eye: golden dress of a very beautiful shine. Great fluidity and tight tears.
Nose: pure, open and blooming. No surprise on the excellent origin of the fruit. The nose is very elegant, it is that of fresh fruit.
On the palate: the mouth is round, fat and has a rich texture with retro-olfaction purity of the fruit. Very good persistence between 10 and 15 caudalies.
Delicious alone on ice. Indispensable to the composition of many cocktails.
In Royal Peach: 1 / 5 Burgundy Vine Peach Cream Joseph Cartron + 4 / 5 of Burgundy Cremant.
Ideal to enhance cuisine and desserts.
Ingredients: maceration of vine peaches, sugar, alcohol, aroma.
Producer Joseph CARTRON
The wild blueberry selected by us, is collected in altitude. The artisanal know-how of Joseph CARTRON allows to obtain a sincere, singing and rustic cream, which develops deliciously in the mouth. Symbol of mountain vegetation, our blueberries are harvested at an altitude varying from 800 to 1000 meters where they fully develop. The berries used by Joseph Cartron are picked by hand and undergo a drastic selection. We ask samples of fruits from the different growing areas to retain only the most aromatic. Then the leaves and branches are removed to keep only the fruit. This uncompromising method is the only guarantee for perfect, tasty and aromatic fruit that will give Joseph Cartron Mountain Blueberry Cream a pleasant wild note. To the eye: opaque dress with bigarreau ruby nuances. After stirring, the viscosity is fairly high on the wall of the glass. On the nose: the nose is discreet with nuances of sweetness and candied fruit. High aromatic concentration of the fruit after shaking the glass. In the mouth: the palate is balanced with a sensation of crunching the fruit. Sweetness and freshness of the fruit are well balanced. The length in the mouth is from 7 to 8 caudalies. Delicious alone on ice. Indispensable to the composition of many cocktails. In Royal Blueberry: 1 / 5 of Joseph Cartron Mountain Blueberry Cream + 4 / 5 of Crémant de Bourgogne. Ideal to enhance cuisine and desserts.
Ingredients: maceration of blueberry, sugar, alcohol.
Producer EDMOND BRIOTTET
25 ° 70CL Banana Cream
Made from a base of banana juice, our 25% Banana Cream reveals all the powerful aromas of this island fruit.
To enjoy fresh or cocktail.
Ingredients: sugar, alcohol, water, banana flavor.
Producer Joseph CARTRONThe last red fruit of the summer, wild blackberries know how to wait and are harvested at full maturity which guarantees the authenticity of this fruit cream's taste. Joseph Cartron strives to use only wild blackberries that, unlike the tasteless varieties of culture, are the only ones to hold a real taste. The selected fruits give the Mûre des Roncières Joseph Cartron Crème this acidulous sweetness so particular to the wild blackberries gathered along the roads of our childhood. In the eye: a deep ruby color with a slightly bluish young disc. Dense leg. Nose: fresh and with a nice aromatic power. Beautiful perception of the fruit without any evolution. Beautiful notes of sweetness. In the mouth: the attack is pure and syrupy. The texture is balanced. Aromatic power and beautiful persistence, the fruit is very dense. The retro-olfaction confirms the nose. Spicy finish with hints of sweet spices. Delicious alone on ice. Indispensable to the composition of many cocktails. Royal Blackberry: 1 / 5 Cream of Blackberry Roncières Joseph Cartron + 4 / 5 Crémant de Bourgogne. Ideal to enhance cuisine and desserts.
Ingredients: blackberry infusion, sugar, alcohol.
Producer Joseph CARTRON
The nobility of this cream is needed and Burgundy raspberries bring him this "plus" sought. The artisanal process of Joseph CARTRON allows a perfect elaboration. Its delicate fragrance is delicately on the palate and the fruit note is delightfully rediscovered.Depth of color, finesse, roundness and length in the mouth make Joseph Cartron Burgundy Raspberry Cream a unique product. Our fruit producers, settled on the territory of the High Côtes de Bourgogne within 20 km of Nuits-Saint-Georges, are the same for several generations. The excellence of this recipe requires the delicate assembly of the Lloyd George and Rose de Plombières varieties. The mixture of these fragile berries guarantees the gustatory authenticity of this fruit cream. Tasting Note A l'oeil: cherry ruby color. Good fluidity with a strong capillarity effect. On the nose: very exhilarating on a high purity of fresh fruit. The nose has a great finesse and a nice aromatic freshness. Feeling of crunching the fruit wall. In the mouth: the mouth is sweet and concentrated. The texture is round. Sensation of concentrated fruit, finesse and length in the mouth. Good persistence between 10 and 15 caudalies. The finish is very elegant. No sensation of sweetness at the end of the mouth, the fruit wins. Delicious alone on ice. Indispensable to the composition of many cocktails. In Royal Raspberry: 1 / 5 of Burgundy Raspberry Cream Joseph Cartron + 4 / 5 of Crémant de Bourgogne.
Ingredients maceration of raspberries in alcohol, sugar.