News

This week, we were delighted to host three culinary demos across Seoul, Yongin, and Busan, bringing together a total of 130 passionate chefs.

It was the perfect opportunity to unveil our new range of extracts, Cardamom, Cinnamon, and Almond, alongside our must-have classics, including Caviani and our coffee extract.

All of these were showcased through stunning trompe-l'œil creations by our Head Chef, Tristan Rousselot.

At Easter, the egg becomes a canvas for expression: three recipes where each extract reveals a clear and controlled aromatic identity.

For Valentine's Day, explore the techniques and aromatic combinations of our "Cinnamon Heart" recipe to nourish your own professional creations.

SIGEP Rimini 2026 concludes with an intense and inspiring edition, marked by the launch of our new extracts and many delicious exchanges.

What if the galette des rois became a sensory work of art, where black reveals the full depth of vanilla?