Thai infusion fruit

The scents from the ends of the earth

In the misty highlands of northern Thailand, in Doi Mae Salong, Andrea, our flavor creator, discovered for the first time the majesty of Thai tea gardens. Clinging to the mountain slopes, these plantations perpetuate an ancestral know-how, amidst mist and silence.

After a day of tasting, he settled into the estate's stilted dining room, nestled in a lily garden. As night fell, lanterns cast their golden reflections on the tranquil pools. In the distance, the tea bushes rustled softly, while the warm air was filled with the scents of coconut, ginger, and lemongrass.

From this refined dinner was born the desire to create a light infusion like a clear broth, which would pay homage to the subtlety and depth of Thai cuisine.

An infusion that enhances Thai cuisine

In Thai cuisine, each dish is a composition of balance and contrast, and it is the spices that weave its harmony. Ginger, cinnamon, lemongrass, lemon myrtle… each plays its note in a score that is both vibrant and subtle. They awaken the taste buds, bringing warmth, freshness, intensity, but also a smooth, rounded quality. They are what define the signature of this cuisine, capable of blending fire and sweetness, vivacity and creaminess. Infused in fruit water, they return to their primary role: to awaken the senses, stimulate the appetite, and rekindle the memory of a dish enjoyed on the edge of a floating garden, somewhere between heaven and earth.

Fruit Infusion and Food Pairings

Perfect with Thai cuisine, this infusion beautifully complements dishes with Thai basil, coconut, lemongrass, or ginger flavors: mild curry, satay skewers, fragrant rice... It extends the culinary experience without overpowering it. With white meats, it reveals its full delicacy, subtly enhancing the aromas of chicken en papillote or veal stew with herbs.

Recipes and Cocktails with Thai Fruit Infusion

This infusion reveals its full elegance as a marinade for ceviche: let a white fish, cod or sea bream, rest in it with a drizzle of olive oil and a lemon zest. The flesh then absorbs the fresh and spicy Asian notes of our fruit water. In a cocktail version, it becomes a subtle ally of Thai gin: cold infused then topped with a splash of tonic, enhanced with a kaffir lime or yuzu slice, it creates a light and truly exotic aperitif.