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MASSENEZ CREATES THE FIRST LIQUID TARTINE!
The Massenez distillery is opening the door to a new territory for mixology this year by being the first in the world to make its mark on a virgin territory for the distillery: the liquid tartine with a bread liqueur, Massenez la Baguette®, and a Roquefort Liqueur. These new original liqueurs bridge the gap between bread and cheese, integral parts of the centuries-old tradition of French food, and the world of mixology, allowing for infinite creations never before seen.
MASSENEZ LA BAGUETTE® BREAD LIQUEUR
Even if the baguette is the first image that comes to mind when one evokes the French bien-manger, to the point that UNESCO registered it last November as part of the intangible heritage of humanity, Bernard Baud had the idea of the bread liqueur while tasting a "Pizza Martini" cocktail in Australia. However, the pioneering spirit of the President of Grandes Distilleries Peureux Massenez led him to call upon the expertise of the company's Master Liqueurists to develop a brandy based on bread maceration and distillation. The result is a liqueur with a taste that is both surprising and familiar, that of a fresh baguette with the softness of an airy crumb and the warm personality of a crispy crust. Versatile, Massenez La Baguette® provides the essential touch for mixologists who want to texturize cocktails without adding egg white.
MASSENEZ ROQUEFORT LIQUEUR
A gustatory and human encounter, a meeting between two houses : Maison Massenez, exceptional distillers and liqueur makers, and the famous Maison Lorho, Master cheese ripeners. This adventure begins with the Accords Frappés® which marry, for the greatest pleasure of the taste buds, the beautiful liqueurs of the House and the most subtle cheeses, in particular the Roquefort Caves Baragnaudes Société and the Golden Eight® with Williams Pear. The success is such that the Liquorist meets Xavier Thuret - Best Cheesemaker of France 2007 within the Maison Société - and the idea is born to create a Roquefort Liqueur. After two years of research, it is almost a magic trick that the Massenez Distillery performs by capturing in the liqueur all the personality of Roquefort Caves Baragnaudes. Or perhaps it is thanks to the "baragnaudes", these fairies who live according to the legend in the cellars of the cheesemaker, and who bent over the cradle of the Liqueur de Roquefort.
EXPERTS WON OVER
These innovations have enabled our experts to create unique pairings and push back the limits of creativity in their universe. On the gastronomic side, two-starred chef Patrick Henriroux unveils a perfect match with his mille-feuille of leeks from Solaize with Roquefort gel. Daring. As daring as the recipes of our ambassador Romuald Fassenet - MOF and Michelin starred - even trying his hand at culinary cocktails. Pastry is not to be outdone as Angelo Musa - world pastry champion and MOF pastry chef - delivers two incredible desserts based on Roquefort... Crazy recipes also for our mixologists Pierre Boueri and David Palanque. Banana Bread, Coup de Baguette or the New World - Whisky base, Massenez Blackcurrant Cream, Cranberry Juice and Roquefort Liqueur - in a signature cocktail. A small bomb in the world of mixology but also in the world of cheese! For Bruno Cormerais, "all these different trades are made to meet and together create beautiful alliances around or in the service of French gastronomy."
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