New version of a Vichy effervescent pastille

Jacques DÚcoret

INGREDIENTS

For 20 people

2 l of Vichy water
150 g of icing sugar
110 g of bicarbonate of soda
110 g of cream of tartar
12 drops of mint essence

METHOD

Allow the Vichy water to evaporate slowly, recuperating the mineral salts, then mix this powder with all the other ingredients.

Dampen slightly, press and dry. Serve in a tall glass.

Compared to traditional pastilles, those made using this recipe can be drunk and are effervescent.

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Jacques DÚcoret

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Duck foie gras tossed on an imaginary choucroute, dressed with Alsatian bacon fat salt
A recipe presented at
IdentitÓ Milano 2008

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2007 version, a mushroom and garlic consommÚ that becomes a traditional soup
A recipe presented at
IdentitÓ Milano 2008