Explore the world of culinary aroma, where gastronomy meets well-being. Discover tasty, balanced recipes featuring natural ingredients and healthy cooking techniques. Whether you’re a seasoned chef or a novice in the kitchen, our articles invite you to transform your kitchen into a space of creativity and vitality.
Detox recipe by Emilie Hebert
We’re back for a detox recipe with the arrival of spring, to support the liver with a combination of Essenciagua organic wild carrot hydrolate and organic rosemary verbenone essential oil. Essenciagua organic Carrot hydrosol is above all a great protector of the liver. It regenerates liver cells and stimulates hepato-renal function. It has an action on digestion, but above all helps to relieve a tired liver. Essenciagua organic rosemary verbenone is an excellent liver support in cases of...
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Vegetable wok
Ingredients (serves 4) 3 carrots. 2 small zucchinis. 2 onions. 1 small broccoli. 250 g mushrooms. 2 tablespoons olive oil. 2 tablespoons rosemary hydrosol. Preparation Peel carrots, onions and mushrooms. Cut carrots and zucchini into sticks, onions and mushrooms into strips. Cut broccoli into tiny heads. Heat oil in wok. Add the vegetables and stir-fry vigorously. Season and add rosemary hydrosol off the heat. This wok can be made with any vegetable, according to season and taste. Rosemary...
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Alcohol-free cocktail with Burgundy Blackcurrant Hydrolat
We’re sharing an original🍸 cocktail recipe designed by our friend Jean Charles Sommerard @jean_charles_sommerard , master perfumer and natural specialist who gives full meaning to the high artisanal quality of our food-grade organic hydrosols. With a slightly tart🍇 fruity note, blackcurrant hydrosol is great for flavoring food and beverages such as cocktails, kir and dairy products. Drink more, without alcohol, without sugar, with anti-inflammatory properties, and to top it all off with a...
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Lentil soup recipe
🍲Warm up your body with a fragrant, health-boosting hot soup, thanks to our 100% French-origin organic essential oils and hydrolats from our stills! 🌿 Here’s a recipe for lentil soup flavored with Laurier Noble. With its characteristic note, noble laurel can add depth to this umami soup. 🍲 Ingredients 450 g dried lentils 1.5 onions 6 carrots 3 potatoes 100 g mushrooms 150 g bacon 6 bay leaves Water 🍲 Dosage: 1-2 drops of essential oil per 4-6 servings. or 1 tablespoon hydrosol per serving.
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Anti-allergic & anti-inflammatory Pannacotta by Emma Hebert
Aromatherapy is my secret anti-inflammatory and seasonal allergy weapon. Essenciagua @aucoeurdeladistillierie organic burgundy blackcurrant hydrosol has anti-inflammatory properties and helps reduce histamine release, thus mitigating allergic reactions. Its antioxidant compounds help strengthen the immune system. Essenciagua @aucoeurdeladistillierie organic tarragon essential oil contains anti-inflammatory agents, such as methylchavicol, which work by inhibiting allergic responses and...
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Cream of pumpkin soup
Ingredients (serves 4) 1 pumpkin. 3 carrots. 2 or 3 onions. 1 tablespoon crème fraîche. 1 knob butter. Salt and pepper. Basil hydrolat. Preparation Peel vegetables and cut into small pieces. Brown onions in butter. Add the diced carrots and pumpkin and allow to brown. Cover vegetables with water and cook for around 20 minutes. Blend and add crème fraîche to obtain a velouté. Season with salt and pepper. Finish by adding 3 or 4 tablespoons of basil hydrosol, just before serving (or 1...
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A gentle detox recipe - Carrot Bavarois
Imagine a gourmet detox starter that’s light, easy to digest and so aromatic.. We’d invite ingredients friendly to the liver and digestion: 🥕carrot, exceptionally rich in beta-carotene, which protects the liver during the natural detoxification phenomenon, ✨agar-agar, obtained from seaweed, provides a jelly-like texture that exerts a gentle purifying effect on the intestines, 🌿fresh, raw spinach is a source of fiber. 🌱To lighten the recipe in dairy products, we’d rather choose an alternative...
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Digestion soup idea
🍲After big holiday meals, our warm tomato soup, enhanced with organic mountain savory hydrosol, is ideal for optimal digestion. 🍅 Ingredients (4 people) 800 g tomatoes 1/2 onion 1.5 garlic cloves 2 tablespoons crème fraîche (5% M.F.) Salt and pepper 0.5 tablespoons olive oil 4 tablespoons hydrolat, to be added at the end of cooking 🍲 Steps 1️⃣ Sauté the minced onion and garlic in a tablespoon of olive oil for 2 min. Cut the tomatoes into pieces. 2️⃣ Place the tomato pieces and 1 liter of...
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Raspberry soup
Ingredients (serves 4) 400 g fresh or frozen raspberries. 3 tablespoons caster sugar. 20 cl to 30 cld water. Basil hydrolat. Preparation If raspberries are frozen, allow to thaw. Blend raspberries with sugar and water (adjust amount of water according to desired texture). Pass the soup through a sieve if you don’t like the taste of the berries. Serve the soup in glasses, adding 1 teaspoon of basil hydrosol per glass. This recipe is ideal for ending a meal with a fresh, digestive touch! Red...
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A highly digestible yogurt
Ingredients (for a yogurt maker) 1 liter milk. 1 plain yogurt. 60 ml verbena hydrosol. Possibly a little cane sugar. Preparation Pour milk into a bowl. Add the yoghurt, sugar and verbena hydrosol, and whisk to combine. Pour the mixture into the pots of the yogurt maker and start it up. Once cooked, place the lids on the pots and store in the fridge. Many hydrolats go very well with yoghurts (the “fat” in milk brings out the aromas of hydrolats). Try them out according to your tastes and...
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A flowery fruit brochette
Ingredients (serves 4) 1 pineapple 1 melon 1 tablespoon rum 2 bananas 2 peaches 2 glasses cane syrup 2 kiwis Juice of one lemon Geranium hydrosol. Preparation Peel pineapple, remove eyes and cut into small cubes. Peel bananas, kiwis and peaches. Cut bananas into large slices, peaches into thick wedges and kiwis into half wedges. Arrange fruit pieces in a shallow dish. Add lemon juice, rum and cane syrup. Cover and refrigerate for 30 minutes. Thread fruit onto skewers. Grill skewers for 5...
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A surprising sorbet
Ingredients 125 g sugar. 1 egg white. Juice of one lemon. 50 ml pectin fir hydrosol. 1/2 l water. Preparation Heat water and sugar in a saucepan. Boil for a few minutes until syrupy. Remove from heat and add lemon juice. Allow to cool before adding the Pectin fir hydrosol. Mix and set in the ice-cream maker. When the consistency begins to change, add the egg white (for a lighter texture) and continue until completely set. Keep in the freezer before serving. If you don’t have an ice-cream...
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