Lemon pearls, yuzu pearls, balsamic pearls...| Le Delas
Pearls of lemon, yuzu, pearls of balsamic, raspberry...
Flavourful gel spheres with liquid centres that burst in the mouth to transform both the flavour and texture of your dishes. These “pearls” are ideal served with carpaccio dishes and fish, in salads, with smoked salmon or with sushi, and can replace the traditional slice of lemon as a garnish on oysters or fish dishes.
The sweet version of these gel pearls are available in fruit or mint flavours, providing a fresh fruitiness that makes them a delightfully surprising addition to cocktails, starters, main courses and desserts. Try spooning a few raspberry pearls onto a slice of foie gras- you won't be disappointed!
Flavourful gel spheres with liquid centres that burst in the mouth to transform both the flavour and texture of your dishes. These “pearls” are ideal served with carpaccio dishes and fish, in salads, with smoked salmon or with sushi, and can replace the traditional slice of lemon as a garnish on oysters or fish dishes.
A unique set of flavors, textures and colors, the Perles de Saveurs are small gelled spheres (alginate film: seaweed derivative), containing a liquid heart; an amazing explosion effect in the mouth! They will add a stunning touch to your cocktails, starters, main courses, desserts, etc...
These basil olive oils pearls are ideal to accompany summer dishes such as mozzarella tomatoes, fresh pasta...
These wasabi flavored olive oil pearls made from Arbequina olives are perfect for accompanying raw fish.
These pearls of vinegar by Pedro Ximénez gracefully decorate your dishes composed of foie gras, red fruits, and various desserts.
At the heart of these pearls of flavour is Arbequine extra virgin olive oil, renowned for its sweetness and fruity aromas. Ready to use, they offer a unique sensory experience: a thin membrane that bursts in the mouth to release an explosion of flavour.
Their elegant appearance and delicate texture make them an ideal choice for refined dishes, from appetisers to original desserts. The oil left in the jar can also be used for seasoning.
Culinary uses One teaspoon is enough to enhance a dish. Carefully selected by Le Delas, they can be used as a finishing touch on :
► Carpaccio or tartar of fish or beef ► Gourmet salads or poke bowls ► Fish or seafood ► Soups, veloutés, cold soups, gazpachos ► Fresh or mature cheeses ► Fruity or chocolate desserts Tip: Return to room temperature before serving if the pearls have set in the cold.
Pearls of Flavours® truffle flavour are small gelled spheres (alginate film: derived from seaweed) containing an amazing liquid heart. They will bring a magical touch to your omelets, pasta, cheeses... and will give you a surprising explosion of flavours in the mouth!
Premium plant-based alternative to caviar, Truffle Grains have an intense, earthy flavour, deep notes and a brilliant black colour. These unique culinary pearls are produced using a natural encapsulation process based on brown seaweed and calcium. Made in France, they offer a top-of-the-range sensory experience while remaining simple to use. Their melt-in-the-mouth texture releases an intense, refined truffle flavour, ideal for enhancing your gastronomic creations. One teaspoon per plate is enough.
The advantages of these Truffle seeds:
► Perfect, evenly sized grains
► Firm, melting texture
► Resistance to baking - No deformation
► Exceptional brilliance
► Preservation
These little spheres of truffle flavour can be used both hot and cold, as a topping or incorporated into your recipes.Truffle Grains sublimate :
► Eggs: scrambled eggs, poached eggs, omelettes
► Vegetables: asparagus, parsnips, celeriac
► Noble meats: sweetbreads, filet mignon, fine poultry...
Starchy foods: polenta, fresh pasta, potatoes
► Seafood: scallops, oily fish
► Burrata, hazelnuts...
Perfect for creamy sauces or velvets, Grains add a gastronomic touch to every plate.
Premium plant-based alternative to caviar, Grains Morille reveal woody aromas, with a smoky touch and a golden-brown colour. These unique culinary pearls are produced using a natural encapsulation process based on brown seaweed and calcium. Made in France, they offer a top-of-the-range sensory experience while remaining simple to use. Their melt-in-the-mouth texture releases an intense, refined flavour, ideal for enhancing your gastronomic creations. Just a teaspoon per plate is enough.
The benefits of these Grains Morille:
► Perfect, evenly sized grains
► Firm, melting texture
► Resistant to cooking - no deformation
► Exceptional brilliance
► Keeps for several months at room temperature
These little spheres can be used hot or cold, as a topping or added to your recipes.
Truffle or Morel seeds enhance :
► Eggs: scrambled, poached eggs, omelettes
► Autumn vegetables: Jerusalem artichokes, leeks
► Noble meats: sweetbreads, filet mignon, veal, pork
► Starches: risotto, fresh pasta, potatoes, chestnuts
► Oily fish
► Mature cheeses.
Perfect for creamy or velvety sauces, Grains add a gourmet touch to every plate.
These Madagascar vanilla gel beads add a modern visual and taste dimension to all your creations. Made from natural vanilla extracts and French seaweed, they release an explosion of flavours with every bite. Their spherical, melt-in-the-mouth texture is reminiscent of reverse spherification, making them a creative signature ingredient in sweet and savoury dishes and mixology.
Special features:
► Intense flavour of natural Madagascar vanilla
► Melt-in-the-mouth and surprising texture
► Made in France from French seaweed
► Ready to use
Recommended uses:
► Decorating desserts, ice cream, entremets, panna cotta
► Topping for cocktails or mocktails
► Original seasoning for sweet and savoury dishes or fresh cheeses