The universe

  1. Peach & Kumquat Confit

    Saturn peach perfumed with Safran from Lens. Madagascar vanilla-flavoured kumquat confit.


  2. Blackcurrant & Honey

    An emulsion of Blackcurrants from Burgundy & Chermignon honey.


  3. Strawberry & coconut milk

    Strawberry emulsion with green lemon and coconut milk.

    "real pictures soon available - pink and red colors"


  4. Banana, Raisin & Rhum

    Caramelised banana emulsion with a heart of raisin infused in 23-year-old Matusalem rum. [ALCOHOL]


  5. Raspberry & Ginger

     An emulsion of raspberries from Salin & Ginger infusion


  6. Passionfruit & Yogurt

    Passionfruit jelly with a Greek yogurt emulsion.


  7. Menton Lemon & thyme

    An emulsion of Menton lemon and thyme


  8. Matcha Tea & YUZU

    A Matcha tea from Kyoto emulsion with Yuzu lemon juice & Mexican vanilla.


  9. Grapefruit & Cinnamon

    Pink grapefruit juice & an emulsion of Sri Lankan cinnamon.


  10. Palm Sugar Caramel

    Caramel made with palm sugar, salted with Moroccan flakes. 


  11. Mojito

    A mojito-style emulsion. [ALCOHOL]


  12. Grand Cru Las Lomas

    An emulsion of Grand Cru 69% from Puerta Pulache, Peru.


  13. Mandarin Cheesecake

    A cheesecake-style emulsion made with Mandarin Tardivo Di Ciaculli & crispy speculoos. [CINNAMON] [GLUTEN]


  14. Fig & Balsamic Vinegar

    An emulsion of figs from Solliès, perfumed with DOP 25-year-old Acetaia del Cristo balsamic vinegar from Modena.


  15. Cocoa juice

    Cocoa juice emulsion & fresh basil.


  16. Apricot & Meadowsweet

    A crème brulée-style emulsion infused with meadowsweet. A tangy confit made with apricots from Nendaz.


  17. ‘Tiramisù’

    An Ethiopian Sidamo coffee emulsion with Amaretto Disaronno-infused mascarpone. [ALCOHOL]


  18. Tatin pie

    An emulsion of caramelised apples made with palm sugar & cinnamon. [GLUTEN] [ALMONDS]


  19. Ardbeg Whisky

    A smoked Grand Cru from Java & 10-year-old Scotch whisky (Isle of Islay) emulsion. [ALCOHOL]


  20. Madagascar & Java

    Grand Crus Madagascar 64% & Java 64%.


  21. Passionfruit

    A soft blend between a Bolivian 38% & an Equatorian 72% Grand Crus infused with passionfruit.


  22. ‘Choc intense’

    An emulsion of Venezuelan 65% Grand Cru cocoa with salted butter & its crisp cocoa beans. 


  23. Milk & Pepper

    A Grand Cru Las Lomas 42% emulsion with Pepper from Valle Maggia.


  24. Sicilian Avola Almond

    Semi-cooked almond paste with a touch of citrus.


  25. ‘Cru Sauvage 60H’

    An emulsion of Bolivian 68% Grand Cru, 60 hours of conching.


  26. Heart of Las Lomas 80%

    An emulsion made with 80% cocoa beans from Piura Porcelana, Puerta Pulache, Peru.


  27. Raspberry & Tasmanian Pepper

    A Salin raspberry emulsion with a refreshing jelly of lemongrass leaves & Tasmanian pepperberries.


  28. Fairy Tea

    A green & white tea infusion with flowers petals.

    "real picture soon available - Green and dark point"


  29. Vanilla Caviar

    A white emulsion with vanilla from Madagascar.


  30. Crispy Praliné

    A caramelised crunchy praliné made with Tonda Gentile hazelnuts from Cortemillia.