Red prickly pear
- Frozen puree without added sugar*
Chill all the ingredients.
Pour them into a PSI bottle (carbonation bottle).
Carbonate at least 3 times to achieve a good effervescence.
GLASSWARE : HIGHBALL
ICE : CLEAR ICE
GARNISH : GOAT CHEESE AND LOVAGE TARTELETTE
Fruit flavors
Technique(s)
58 cl of clarified red prickly pear**
170 g of sugar
7 g citric acid
2 g malic acid
1 g tartaric acid
1) Mix the ingredients and stir until fully dissolved.
2) Bottle and refrigerate.
Red prickly pear frozen puree
0.25% pectinex
1) Dissolve the puree and add the pectinex (0.25% of the total volume).
2) Blend, then let stand at room temperature for a few hours until separation occurs.
3) Strain using a Tork filter or a coffee filter.
30 cl of water
15 g of gédéo coffee
1) Rinse the filter with hot water and add 15 g of medium-ground coffee.
2) Bloom: Pour 60 g of water and let sit for 30 seconds.
3) First extraction: Pour 150 g of water in circular motions over 1minute 30 seconds.
4) Second extraction: Add the remaining 90 g of water and let it drip until 3 minutes total.
5) Remove the filter and refrigerate.
Mixology can accompany a meal. However, with Mike Kassabian, it becomes an integral part of the dining experience. Indeed, his cocktails are designed as a natural extension of the cuisine, with each creation interacting seamlessly with the dishes, flavors, and overall gastronomic journey. Mike Kassabian is a bartender and mixologist based in France, widely recognized for his culinary approach to cocktails. Originally from Lebanon, he now operates at the highest level of fine gastronomy. In particular, he serves as Head of Mixology within the Pic Group, a world-renowned reference in haute cuisine. As a result, he has developed a unique vision: positioning the cocktail as a central element of the meal, just like a wine pairing. His work is therefore defined by a precise, elegant, and deeply gastronomic style of mixology, where every detail is carefully crafted to elevate the overall dining experience.
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