Definition: niac

"Sébastien and I love cheerful cuisine that surprises and delights. That's why our dishes feature a multitude of combinations that I describe as Niac. Slotted in around the centre of the dish presentation, I refer to them as touches or traces. They include fluid emulsions of sorrel and peppers, dry blends of black olives, combinations of unrefined cane sugar and fruit, vegetable structures... The range expands daily.

Treated in harmony with the creative component, I find these nods, these scratches, these backlights in the way I look at landscapes and travel atmospheres. Or quite simply, I can find Niac in a cup of coffee. The sugar barely dissolved, I drink the coffee with practically no sugar. A spoonful of sugar mixed with coffee remains at the bottom of the cup. A blend of strong, almost comforting flavours.

Right now (summer 2004), the Aubrac plateau is in bloom, and this is the moment we have chosen to launch these Niacs that are so dear to our hearts.

Together with Sébastien, we are preparing Niacs®, products that will surprise the palate and that we use every day in our kitchen: condiments, flavoured oil, vinegar and liqueurs capture the very essence of the Aubrac plateau. Made in our own kitchen, we have decided to offer them on the Internet. We will regularly give you ideas on how to use them, how to combine the flavours of citron, elderberry, meadowsweet, black olive and candied lemon with the dishes you prepare every day.

A word to awaken memories as we like them.

The Niacs® range has expanded considerably and can now be ordered online from the second website listed below:

Niac 11to 15are various orange zests, candied orange zests, candied lemon zests, combined with various spices.

Niac 16to 17are preparations based on black olives.

Niac 18is a preparation made from tomatoes, cane sugar and chilli.

Niac 21to 25are sunflower oils, macerated in turn with citron, wild thyme, oregano, meadowsweet flowers and elderflowers.

Niac 31to 35are liqueurs made from Aubrac gentian, quince, gentian-liquorice, elderflower and ratafia.

Niac 36is a full-bodied Marcillac AOC red wine with red fruit aromas, made from the Fer Servadou grape variety, locally known as Mansois.

Niac 51is a preparation made from aged wine vinegar, muscovado sugar and Banyuls wine.