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MASSENEZ CREATES THE FIRST LIQUID TARTINE!
A symbol of French gastronomy and heritage, the baguette will be included in UNESCO's intangible cultural heritage list in November 2022! A consecration for all the players in this sector, and in particular the artisan bakers whose know-how is thus recognized and protected. At the same time, in the laboratories of Grandes Distilleries Peureux, a new product is being perfected that is sure to be the talk of the town: a bread liqueur called "Massenez La Baguette".
AUSTRALIA, AS A STARTING POINT.
The genesis of this Liqueur, however, goes back long before this triumphant announcement. Once again, Bernard Baud draws on his travels and taste experiences to express the innovative capacity of Grandes Distilleries Peureux Massenez. It was in Brisbane, Australia, at the "À Mare" restaurant, that Bernard tasted the "Pizza Martini" cocktail and discovered flavours that were both new in this form and unexpected. Driven by his curiosity, he interviewed a number of mixologists and found that many of them were looking for a way to bring silky texture and body to their cocktails, without using egg whites. A call from these bar experts, who make their own bread macerations. This was all it took to arouse Bernard Baud's curiosity, and two months later, he began his first bread maceration trials, using unsold bread from local bakers.
A TASTE EXPERIENCE!
Imagine the smell of fresh, crusty bread just out of the oven... and rediscover that olfactory and gustatory memory in a Liqueur! Massenez has created the world's 1st Liqueur de Baguette for lovers of French heritage, and to delight the most daring mixologists and chefs! This liqueur can be used in a variety of ways, and just as bread is a staple at the finest French tables, it will become an indispensable ingredient in cocktails, giving them that much sought-after structure. In this context, it simply textures the cocktail. For other mixologists, inspired by the great chefs, Liqueur Massenez La Baguette intervenes at the gustatory level and opens up the field of possibilities: reproducing a pizza, a sweet or savoury tartine or any other bread-based recipe, and offering it in a liquid version becomes possible! Massenez has thus created the 1st "liquid cheese toast", by combining its Liqueur de Roquefort and Liqueur De Pain. A disconcerting experience for the intellect, but a delight for the senses and palates in search of new sensations.
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