Aperitif toasts : cream together soft butter and a little aroma, spread on toast and cut into small pieces. Recommanded aromas : mushrooms, herbs and shellfish.

Mayonnaise : add at the end of the preparation. Recommanded aromas : garlic, basil, tarragon, sea urchin, asparagus, spiny lobster, cepe , morel and black truffle.

Flavored oils : flavor your oils by mixing them with a little aroma. Recommanded aromas : basil, dill, tarragon, garlic, white truffle, oregano (for pizzas), thyme, savory, rose, tomato... (contact us for a list of oil-soluble aromas).

Flavored vinegars : Flavor different vinegars depending on your requirements. Recommanded aromas : raspberry, cherry plum, shallot, vanilla, fig, chestnut, lime...(contact us for a list of vinegar-soluble aromas).

Jams and purees (coulis) : improve your jams and purees by giving them more a fruity taste. Recommanded aromas : apricot, strawberry, blackcurrant, lemon, bitter orange, fig, sour cherry, blackberry, peach, pear, rhubarb.

Fruit salads : improve your fruit salads with different flavours. Recommanded aromas : vanilla, peach, pear, wild strawberry, passion fruit, sour cheery, kiwifruit, lychee, mango, melon, coconut.

Cocktails : prepare cocktails easily, with or without alcohol. They will have more taste and less sugar. Recommanded aromas : peach, vanilla, blackcurrant, blackberry, sour cherry, mango,violet, melon, apricot.

Tuna Rillettes (potted meat) with four spices

Mix a 150g can of natural tuna with some soft white cheese like St. Morêt. Chop a small whole onion. Add 3 to 5 drops of four spices aroma, mix and put in the fridge for an hour. Serve as an aperitif spread on farmhouse bread.

Pistachio-Flavored white chocolate Quenelles

Ingredients	Preparation
200 g white chocolate 3 egg yolks 3 egg whites 30 g melted butter 150ml sugar-free whipped cream 130g sugar 1 pinch salt ½ teaspoon pistachio aroma	Melt the chocolate in a bowl in a double boiler. Add the melted butter. Beat the egg yolks without sugar for 8 minutes. Mix in the whipped cream and the pistachio aroma. Put in the fridge for an hour. Add the sugar to the egg whites and beat until stiff. Gently add to the chocolate mixtures. Pour into a small tray (4cm high) and leave to stand for 8 hours. Serve with a dark chocolate sauce.