The Burrus family has been a partner of the Massenez family since 1981. “Each time we took on a new establishment, the first thing we did was to put the Massenez Eaux-de-Vie on our menu,” says Jean-Philippe Burrus, President of Salpa Restauration (Chocolaterie Schaal, Musée du Chocolat, Maison Artzner, the Secret restaurants of the Grands Express in Geispolsheim, the Relais de la Poste in La Wantzenau and the Crocodile in Strasbourg). “It is a Maison that is close to our hearts. Each generation has created a bond; my father with Gaby and his children, (Manou and Dominique) and I became friends with Jean-Benoît, Manou’s son. Today, a new story is being written with the President Bernard Baud. But this partnership is obvious, thanks to the exceptional quality of Massenez products” he says. “For us, a family meal always ends with an Eau-de-Vie, to finish in beauty, to prolong a moment of grace, by sharing, by languorously tasting this “glass of friendship”, making the meal unforgettable.
My favourite? It’s the Framboise Sauvage: 8 kg of concentrated raspberries in a small bottle! But my father’s (Jean-Paul Burrus) is undeniably the Golden Eight® Liqueur that he likes to introduce at every reception we organise”.
“Stories and partnerships are written as innovations are made, and this truth belongs to each company”, says Bernard Baud. We are starting a chapter with the new “Massenez Treasures” segment, launched with Golden Eight®, followed this year by Dom Pacello Royal Orange®. These are great French-style Liqueurs, exceptional, produced with absolutely extraordinary materials, the result of years of work, research and development to achieve total purity, with no additives whatsoever, no added flavours”.
The two men understand each other: “Eau-de-Vie at the end of a meal is a window that opens onto emotion, memories, life stories”.
Ingredients for 4 persons :
The poached pear:
Make a syrup with water, Liqueur and sugar. Peel and cook the pears in this syrup with the spices. Once cooked, cut the pears in 4, remove the core and set aside.
The pear salad :
Peel and cut the pear into a fine brunoise. Season with olive oil and sugar. Set aside.
The pistachio Genoa bread:
Mix the marzipan, pistachio, melted butter and 2 eggs. Set aside in a hen’s arse and add the flour. Beat 2 egg whites until stiff and frothy, then fold in. Spread on a Silpat to a thickness of 1 cm and bake for 12 minutes at 180 °C.
Golden Eight® sabayon:
to be made just before serving.
In a mixer, beat the eggs and sugar into a sabayon, finish by adding the liqueur.
Soak 4 nice pieces of Genoa pistachio bread with the pear cooking syrup. Add the fresh pear salad and macadamia nut chips. Flavour the pear pieces with butter. Finish by grating a little tonka bean. Arrange on the biscuit. Cover the whole with sabayon. Gratinate in the oven or with a blowtorch. Serve immediately.