Together, they innovated by proposing a recipe based on the 5 Cantal PDOs, a hint of bitter Gentian with Aubrac tea, and a blend of Planèze blond lentil flour… The pair tells us… .
Jean-Jacques Vermeersch, artisan liquorist at the Couderc d’Aurillac distillery.
Alban Rousseau, Chef in establishments
prestigious throughout the world, passionate about Auvergne and chief consultant within his cabinet rousseaulesellier.
www.rousseaulesellier.com
www.distillerie-couderc.com