"Cuisinez Caramel": A culinary competition involving 22 chefs and unique
recipes using 8 of our caramels
Caramel is a complex ingredient which brings taste and colour but which can also be sweet and blonder or exhibit deeply roasted aromatic notes. Traditionally used in flans, dessert creams, ice creams and other sweet products, caramel is also used in the Asian cuisine: with pork or shrimps, Peking ducks, etc.
The idea of "Cuisinez caramel" (litt. "Cooking Caramel") is to widely explore the use of caramels in unconventional uses. Thanks to a remarkable partnership between Nigay and the Loire Regional Chefs Association, a recipe book (preface by the Chef Pierre Troigros) with Nigay caramels was published in 2015 following the 1st "Cuisinez Caramel" competition.
The adventure goes on…
Nigay is proud of its innovative role in bringing together industry and talented in inventive Chefs.
Nigay is a sponsor and Associate Member of the Association of Pastry Chefs UK.