LIQUEUR DE CÈPE

If the idea might seem eccentric and unorthodox, to say the least, it must be acknowledged that the result is worthy of the king of mushrooms, who is particularly venerated here. Developed by Alain Lesage, who created the Gour'Mende Flavours delicatessen, this amazing liqueur can be used in cooking for both salty and sweet dishes. You should taste it without preconceived ideas and not expect to smell the mushroom in force. No, it's much more subtle than that, even if the taste of the mushroom, after a few aromas of fruit in brandy and roasted chestnut, is perfectly recognizable and particularly long in the mouth. You can prefer to taste it at the time of the digestive, use it in cooking where it sublimates foie gras like scallops, and even dare to marry it with chocolate. The shop has thus declined it into a sweet and sour tiramisu as original as it is excellent.