Oliv&sens olive oils at the Imperial Palace in Annecy

'Tangy lemon, pine nut and olive oils Oliv&sens' by Quentin Thévenard, Pastry Chef of the establishment

Back in pictures on these precious moments spent in the kitchen of the Imperial Palace restaurant in Annecy, with Quentin Thévenard, Pastry Chef of the House.

Our olive oil Old fashioned taste was used to make an olive oil ice cream, the olive oil Négrette as for it, it was used in the realization of the lemon coulis with olive oil, the condiment and the ganache whipped with pine nuts and olive oil.

The creation was as delicious as it was pretty... we let you admire it!

The recipe will be unveiled very soon in the magazine Arts & Gastronomy Rhône-Alpes. We will present it to you in our blog as soon as it is published.

If you want to discover these two nuggets, our Oliv&sens Taste of Old and Négrette olive oils are available in our e-shop.

Subscribe to our newsletter (at the bottom of our home page) if you want to be notified of our gourmet news, recipes and upcoming events.

See you soon for other news!

Myriam & David