bar, cuisine & savoir vivre
Crème d’aiguilles
200g fir needles (Abies Nordmanniana)/ 500g yoghurt or yoghurt substitute/ honey or agave syrup/ coconut oil/ 125 ml water
- Remove fir needles from a branch
- Wash and purée the fir needles
- Mix 500g yoghurt or yoghurt substitute with 2 tablespoons honey or agave syrup
- Heat coconut oil in a pan/ add fir needle puree + 2 tablespoons honey or agave syrup
- Heat together and add 125 ml water
- Simmer for 5-10 minutes, cool to room temperature and strain through a sieve
- Mix the broth with 500 g yoghurt or yoghurt substitute
- Garnish with a branch of needles
Bon appetit!
Glace des sapins
150g fir needles/ 1 vanilla pod/ 200g sugar/ 1 quarter lemon/ 500 ml sweet cream or cream substitute/ 3 egg yolks or 1g flour
- Remove the fir needles from a branch, wash and purée
- Bring the fir needle puree to the boil with 500 ml cream or cream substitute, 200 g sugar and 1 chopped vanilla pod
- Mix the cream mixture with lemon juice, pass through a hair sieve and leave to cool for 10 minutes
- Mix with 3 egg yolks or 1g flour pour into 1 stainless steel bowl and freeze
- Serve and garnish with fir needles
Bon appetit!
Punch l’esprit d’aiguilles
3 aniseed stars/ 5 cloves/ 5 cinnamon sticks/ 2 oranges/ 2 lemons/ 1 apple/ honey or agave syrup/ 1 litre water/ 0.75 litre apple juice/ 0.25 – 0.35 L l’esprit d’aiguilles
- Squeeze the oranges and 1 lemon, dice the apple
- Prepare a pot with lid
- Put in spices, prepared fruit + juice
- Add 4 tablespoons honey/agave syrup
- Add 1 litre of water
- Boil down for 10 minutes
- Leave to cool overnight with lid on
- Strain the brew through a sieve
- Add 0.75 litres of apple juice and 0.25 – 0.35 litres of l’esprit d’aiguilles and heat again briefly
Cheers!
Cocktail Esprit
150 ml rhubarb juice/ ice cubes / 200 ml loud water/ 85 ml l’esprit d’aiguilles/ 7- 8 mint leaves/ fruit garnishes/ 1 x 0.5 l glass
- Prepare a pre-cooled 0.5 l glass and, if necessary, prepare a sugar rim
- Insert a branch of needles
- Fill with ice cubes
- Fill with 200 ml of sparkling water
- Add 85 ml l’esprit d’aiguilles
- Slowly pour over 175 ml rhubarb juice
- Puree the mint with the remaining 25 ml rhubarb juice
- Pour over mint puree as topping
- Insert stainless steel straw
- Attach fruit garnish of choice
Cheers!
