Black cherry puree

Make these little crabs from cherry purée, sugar syrup, water, and agar. Use the ‘granchio’ silicone mold.

Cherry filled with duck and goose liver, served on crispy polenta in a grape broth, finished with a crispy potato biscuit.

We make these refined balls of white chocolate mousse in silicone sphere molds, coated with a shiny layer of fruit jelly.

Spring onion cooked in cherry purée.

With the bordalou base from Didess, you can quickly and easily create the most beautiful bordalous!