François Chartier: flavour pairing with Zéphyr 34%

Zéphyr is distinguished by dominant aromatic lactone compounds (molecules) that are the source of an aromatic kinsmanship with ingredients and beverages such as pistachio, pecan, sesame, olive oil, yellow osmanthus and Alpine cheeses such as Comté. Its unique identity makes it suitable for baking and cooking with a splendid variety of dry and liquid ingredients that share the same dominant aromatic compounds – based on research in the science "Harmonies and Molecular Sommeliery", a science developed by Francois Chartier. This science results in new combinations stemming from the culture and inspiration of each chocolatier, pastry baker and culinary chef. They can choose freely from this list of ingredients and beverages and produce their own original creations.