Creams and Liquors

Several varieties of wild strawberries are mixed to make this cream of wild strawberries with a taste that is both powerful and subtle. The traditional maceration process respected for the production of this wild strawberry cream perfectly restores the flavor and color of these delicate fruits. Generally used to make kirs, wild strawberry cream can be used in cocktails or served alone as an aperitif or digestive, very chilled.

Edmond Briottet blackberry cream is made according to traditional methods from black, fleshy blackberries. Their powerful and slightly acidic taste is perfectly preserved during the transformation process. Thus blackberry cream is particularly well suited to kirs, wine, crémant or champagne, and can bring a touch of fruit to the most complex cocktails.

Generally served pure and chilled as a digestive or as a kir, with champagne, white wine or crémant, for an aperitif, raspberry cream can also be used for making cocktails or to coat ice creams or pies. Obtained by a method that respects the fruit, maceration, Edmond Briottet raspberry cream is characterized by its sweet and tangy taste very close to fresh raspberry.

Very aromatic, Edmond Briottet blueberry cream reveals both fresh and sweet notes. Very often used to flavor kirs of all kinds but also cocktails, blueberry cream can be diverted and enhance the flavor of a pie or ice cream for example.

For this banana cream, only canary variety bananas from Costa Rica are used. Macerated in alcohol, their taste is preserved and allows to obtain a sweet and exotic cream. Sometimes served as a digestive, very cold or over crushed ice, banana cream is most often used in cocktails. It can also be used to enhance the banana flavor of a culinary preparation.

You can enjoy it on its own at the end of a meal accompanied by an ice cube, as a dessert (the Tonka/Chocolate or Tonka/Coffee pairings are exquisite!) or in a cocktail with whiskey or rum.

The vineyard peach is a rare and fragile fruit with a flavor that is both intense and delicate. Made only with Burgundy fruits using a traditional method of maceration, Edmond Briottet vineyard peach cream restores these characteristic aromas. Original and long in the mouth, this vine peach cream reveals all its flavors in a kir, with wine, crémant or champagne. It also brings a powerful touch of fruit to cocktails or can enhance pies, desserts or ice cream.

Made from Cavaillon melons, this fruity liqueur restores its characteristic taste. The result is a liqueur with character to be served chilled, as an aperitif or with dessert. Melon liqueur can also be used for the preparation of kirs and cocktails, but also fruit salad, roasted fruit or even in pancake batter.

Made from bitter cherry called marasque, this colorless alcohol reveals surprising and delicate aromas of cherry, but also of orange blossom and fresh almond. Generally consumed in cocktails, maraschino can also be served neat, very cold or even on crushed ice.

As a cocktail, digestif or in desserts.

As a cocktail, digestif or in desserts

The authentic, sweet expression of the fruit for your sophisticated cocktail and dessert creations. Product description: Gabriel Boudier Crème de Melon Vert is a prestigious liqueur produced in Dijon by a traditional house since 1874. With an alcohol content of 20%, this crème is made by macerating melons rigorously selected for their ripeness and intense fragrance. It stands out for its vibrant emerald green colour and creamy texture, capturing the fruit's characteristic freshness. Le Delas has selected this product for its aromatic fidelity and its ability to add an exotic and colourful touch to bar and restaurant menus. Culinary uses, preparation and storage: This versatile liqueur is a valuable asset for bartenders and pastry chefs: ► Mixology: A key ingredient for creating the famous “Midori Sour” or for putting a fruity twist on classics such as the Margarita and the Martini. It pairs perfectly with white spirits (vodka, gin, tequila) and citrus juices. ► Table service: Ideal served neat over a bed of crushed ice as a digestif, or mixed with sparkling wine (such as Prosecco or Crémant) for a fresh and original aperitif. ► Pastry and cooking: Use it to soak biscuits, flavour a light white chocolate mousse, or drizzle over a salad of fresh seasonal fruit. It can also be incorporated into a sauce to accompany a distinctive cured ham. ► Serving: To preserve its vibrant colour and delicate aroma, serve well chilled. ► Storage: Store away from light and heat. Once opened, it is advisable to reseal the bottle tightly to prevent the natural melon aromas from oxidising.

Established in Dijon since 1836, the Briottet wine trading company was founded by Edmond Briottet. Following market trends and benefiting from the exceptional conditions offered by its vaulted cellars, Maison Briottet has gradually transformed to become a specialist in Crème de Cassis de Dijon (created in 1841 and certified PGI in 2012), and crème de fruits, liqueurs, brandies and Marcs de Bourgogne. From generation to generation, Maison Briottet has always sought to produce high quality products, thus preserving ancestral traditions and know-how.