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2023-10-18 16:47:15
His secret skill to seduce the jury of eleven professionals? A raspberry bissap sorbet, in which Christelle Ouléa replaced the additive with cassava, for the flexibility of the texture. Or a mixture of vanilla, bissap coulis and buckwheat crumble, with cassava and a salted butter caramel coulis. “A product rich in natural taste and plant fibers, with surprising flavors,” praised the jury. The professionals were also sensitive to the eco-responsible approach of Lamballaise, which reused pineapple skins in infusion and leftover cassava in the crumble.
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