Thierry’s partnered with prestigious fragrance and flavor ingredients manufacturer MANE for a week-long event showcasing the two companies’ taste for savoir-fare
Top names from recognizable cosmetics, fragrance, and home product companies recently gathered at Thierry’s expansive kitchen space for an exclusive five-day tasting event, created in collaboration with French flavor & fragrance manufacturer MANE, worldwide leaders in the industry who source ingredients like lavender, bergamot, and vanilla to a wide array of reputable perfume, beauty, wellness, and home brands.
Inspired by MANE’s unique expertise in merging technology and creativity into producing natural ingredients and presenting cutting-edge solutions to their clients, the team at Thierry Isambert created a custom-made gastronomic experience that included a series of inventive dishes made with ingredients provided by MANE, that were both whimsical and flavorful.
A TEAM THAT MAKES SCENTS
The execution of the comprehensive, elemental menu was a team effort between chefs Dillon Kilbourne, Bruno Legros, and Executive Chef Harry Linzmayer, who felt that while creating dishes based on scents was an exciting proposition, the real pleasure came from the joyful reactions of the participants. “The best about the event was seeing the faces of the guests: how they were amazed at everything, how they liked the flavors and scents, what they tried and how they became part of this experience,” says Linzmayer.
Legos, who is the pastry chef for Thierry’s, echoes Linzmayer’s statements. “The smiles, the emotions, the surprise. Those are the things that make you want to keep cooking and always to do better and different things, like this amazing collaboration.”
Chef Kilbourne, who helmed many of the menu items that were served during the days-long culinary extravaganza, enjoyed the challenge of composing dishes built around aromas that MANE had curated. “That was a first for me because inspiration for new creations is typically borne in a theme, color, or even a global region–not so much a fragrance combination,” he says, “so it was fun to incorporate sensory aspects of the recipes from smell, taste, and visual details. The impressive collaboration from Thierry's, MANE, and present industry partners was sure one to be remembered.”
FLAVOR WITH FLORA
Of course, the food is the piece de resistance at a tasting event, and the team at Thierry’s delighted guests with creations that brought to life the lush ingredients MANE has been creating and distribution for over 145 years. Upon arrival to the event space, guests were presented with refreshing herb-infused beverages to enjoy as they took in the intricately decorated tables and surroundings. Highlights of the menu included Foie Gras Stuffed Morel Mushroom made with Herb Ash & Shaved Chocolate and an Earl Grey tea infused dessert, both favorites of chefs Linzmayer and Legros, and deliciously inventive offerings that paid homage to the history of MANE as a leader in manufacturing exceptional ingredients, as well as Thierry’s legacy of impeccable quality and service in catering.
For more information on MANE, please visit www.mane.com.
For more on this collaboration, please follow us on Instagram at @ThierryIsambert.