Savoury

ELABORATIONS WITH SOSA PRODUCTS

Few elements in pastry evoke as much comfort as a good streuzel, with its crisp texture and crunchy contrast that elevates any preparation. In this...
Passion Fruit Lentils are a simple but highly technical recipe that emphasizes precision and intelligent use of modern ingredients. In this process we use KAPPA...
The recipe “Like a Meringue Mojito” is one of those preparations that allows us to play with texture, air, and flavor in a surprising way....
Crunchy, delicate and with an irresistible touch of sophistication, the Gavotte -also known as crêpe dentelle-is a classic French pastry preparation that has conquered showcases...
Airy foams have become an essential creative resource in contemporary pastry and cuisine. They allow for the transformation of intense ingredients into light, voluminous bites...
In this recipe, we present a rich and intense chocolate soufflé made with Valrhona’s Guanaja couverture, known for its complex and slightly bitter flavour profile....
The morello cherry gelatin for veil is a recipe that allows us to explore the most creative and technical side of contemporary gastronomy. Inspired by...
The aspic is a classic technique in professional gastronomy, traditionally linked to the savory world. For decades, it has been an essential tool to encapsulate...
Reinterpreting a classic requires both precision and respect for technique. When we think of gnocchi, we immediately travel to Italy, to tradition, to soft pieces...
The croquette is an emblem of Spanish gastronomy, known for its versatility and its ability to conquer palates all over the world. Its origin dates...
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