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Bas-Rin: the world’s first “liquid toast”

“That’s what they call a sense of time,” laughs Bernard Baud, president of the Massenez distillery. Indeed, on the eve of the launch of the 2023 Michelin Guide in Strasbourg (Bas-Rhin), on March 6, the 150-year-old Alsatian establishment launched the world’s first liquid toast.

“We took advantage of this event to bring together hundreds of celebrity chefs to present our product. When the great chef Pierre Gagnère confesses to you that you gave him a moment of culinary emotion, you can tell yourself that the bet has been won,” says Cyril Loro, cheese maker and Meilleur Ouvrier de France, one of the creators of “liquid toast”.

2/3 bread liqueur and 1/3 Roquefort liqueur

So what is this novelty? “We created Roquefort by working on the maceration of cheese. Cyril Loro helped us to choose an exceptional Roquefort,” admits Bernard Beaux. At the same time, the distillery’s mixologists came up with a “bread liqueur” based on the maceration of bread dough. “It was when I realized that we had these two products that I thought to myself that we had unwittingly developed the first liquid sandwich,” explains Massenez distillery president.

To evaluate this product, it is enough to pour 2/3 of bread liqueur and 1/3 of Roquefort liqueur into a glass. “In the mouth there is a feeling of Roquefort spread on a slice of bread,” says Bernard Beaux. Sold for 25 euros for a 700 ml bottle, these liqueurs have already won the hearts of professionals before they go on sale to the general public a few days later. “Some celebrities, such as Angelo Musa, pastry chef at Plaza Athénée, are already using our Roquefort liqueur to make whipped cream. This is a matter of pride,” concludes Bernard Baud.

Source: Le Parisien

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