Two other trends complete this (provisional) inventory: new uses which, following in the footsteps of the shellfish chosen by Groix & Nature to flavor their oils, have led A L'Olivier to offer fruit-flavored vinegars for cocktails (Cocktail Spark), Plantin to put dried porcini mushrooms in pepper mills, and a newcomer, Furifuri, to suggest we adopt the fashion for topping made in Japan (a sesame-based condiment mix for sprinkling). Pure delicatessen products, creations that involve a tasting experience are also well represented. For example, chocolatier 20° Nord 20° Sud's discovery box includes two Chuao chocolate bars made from beans of two different vintages - 2018 for one and 2020 for the other - and Bee's Dream's box includes four individual portions of honeycomb honey, supplied with a beautifully crafted extraction press and a forgery-proof NFC chip for greater traceability: we've taken sophistication up a notch. Finally, for beverages: two trends. The first involves alcoholic beverages, with a large number of start-ups offering ready-to-eat cocktails, while the second - very strong - involves non-alcoholic beverages. Fermented beverages such as kombucha (cold) and cascara, an infusion made from dried coffee cherry pulp, are attracting increasing interest from producers. We'll be coming back to this subject in future editions.
Castanéas is first and foremost a story of family, orchards and ...
