Chefs recipesTo sublimate the essence of this craft product, three among the best Chefs of Switzerland have created recipes specially elaborated for Larusée. Culinary creations worked around noble products, such the lobster or the crawfish, were born and their secrets are revealed in a pad of recipes proposed with the spray Nuage de Larusée.
Le Pont de Brent, Montreux, Switzerland
18/20 Gault & Millau, 2 Michelin stars
The Crawfishes of the Lake Léman in the fennel, absinthe Larusée and saladine of Herbettes
17/20 Gault & Millau, 1 Michelin star
The Lobster bass-temperature, perfumed with verbena and Bisque with Nuage de Larusée
Hôtel de commune, Dombresson, Switzerland
15/20 Gault & Millau
Net of young rabbit in the olive tapenade, First Lamb’s lettuce with virgin oil and lemon
If Larusée is definitively considered as one of the best absinthes in the world, it does not owe it to random. A recipe for a long time worked to taste like no other absinthe and be able to seduce the most demanding women and men, a well-kept image, Jean-Pierre Candaux and Nicolas Nyfeler bring unmistakably their touch to a beverage which asks only to be reborn. Golden medal-holder at Absinthe Master’s, at China Wine and Spirit and in prestigious American San Francisco Spirit Competition, Larusée also inspires most big Chefs: Pierre Gagnaire in Paris ( 3 Michelin stars), Heiko Niedder in Zürich or Stéphane Décotterd (Le Pont de Brent), Benoît Violier and Damien Germanier in French-speaking Switzerland … We wish you a lot of pleasure to taste our absinthes.
Welcome. Larusée is a luxurious and glamorous absinthe, respectful of the manufacturing traditions. - Online shop absinthe Larusée