Bas-Rhin: “Liquid toast”, a first in the world

“That’s what’s called having a sense of timing”, laughs Bernard Baud, the President of the Massenez distillery. It is indeed on the eve of the presentation of the 2023 edition of the Michelin guide in Strasbourg (Bas-Rhin)‚ on March 6, the 150-year-old Alsatian institution launched a first in the world: liquid toast.

“We took advantage of this event to bring together hundreds of starred chefs to present our product. When the big hat Pierre Gagnaire confides to you that you offered him a moment of culinary emotion, you can tell yourself that the bet has been won”, says Cyrille Lorho, cheesemaker and Meilleur Ouvrier de France, co-creator of the “liquid tartine”.

2/3 bread liqueur and 1/3 Roquefort liqueur

So what is this novelty? “We created a Roquefort liqueur by working on the maceration of the cheese. Cyrille Lorho helped us to select an exceptional Roquefort”, confides Bernard Baud. At the same time, the distillery’s mixologists imagined a “bread liqueur”, based on the maceration of bread dough. “It was when I realized that we had these two products in our possession that I thought to myself that we had unwittingly designed the first liquid sandwich,” explains the president of the Massenez distillery.

To appreciate this product, all you have to do is pour 2/3 bread liqueur and 1/3 Roquefort liqueur into a glass. “In the mouth, you find the sensation of Roquefort spread on a slice of bread”, assures Bernard Baud. Sold for 25 euros per 70 cl bottle, these liqueurs have already won over professionals before being marketed to the general public in a few days. “Some big names like Angelo Musa, the pastry chef at the Plaza Athénée, already use our Roquefort liqueur to make whipped cream. It’s a point of pride,” concludes Bernard Baud.