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Paris Aerosol Restaurant

Paris Aerosol Restaurant was held under the aegis of Pierre Dominique Cecillon, Académie des Cinq Sens.

 

This great, impassioned cook explained:

I love working with aerosols. One can do everything, or nearly everything, in an inventive, delicious way: smoked foie gras mousse, French-style pea mousse with cream and bacon, poached cod with balsamic vinegar mousse, champagne mousse, etc. To read more....

Pierre-Dominique Cécillon recalled the assets of aerosol dishes in terms of taste and aesthetics. He explained the usefullness and advantages of products developed for catering professionals: aromatic oils, spray egg whites that can go in the microwave for floating island, pasteurised egg sprays to make pastry golden brown, unpasteurised, preservative-free lemon juice, non-stick sprays, vegetable oil films, etc.


Xavier CAMIDEBACH, Précision

Christian Saclier Aerosol Forum enables us to network and meet the right interlocutors. The business cards we pick up are worth their weight in gold

Thomas KYRIACO, Danone

Thomas Kyriaco We are keenly interested in this venue, which enables us to meet our suppliers. This Innovation Workshop was a rewarding experience as it gave us ideas for future work and study. As for the Paris Aerosol Restaurant, nothing can replace the live demonstration of an expert. More such experiences should be organised to bring down barriers for aerosol in the food industry!

Alain MARRONCLES, Lindal

Alain Maroncles The food market for aerosol is growing; we have to educate the big companies, to promote this market. A difference with the other exhibitions, Aerosol Forum is a big support for us to meet multinational companies..

Edoardo RUGA , Polenghi

Christian Saclier We are trying to develop products that do not exist on the market in traditional packaging where aerosol provides for full user safety like chocolate mousses, flavoured mousses or seasonings. Consumers are ready to use aerosols and the technologies are reliable. Aerosol Forum enables suppliers and brands to meet together. The Paris Aerosol Restaurant under the aegis of Pierre-Dominique Cécillon proved «how useful and practical» aerosols are. Congratulations on this initiative!

Christian SACLIER, Nestlé

Christian Saclier Paris Aerosol Restaurant was an excellent initiative. Personally speaking, this demonstration proved most enlightening, both in terms of the foie gras mousse and the French-style pea mousse. We need to to adapt this to our product portfolio. The outstanding feature of Aerosol Forum is the friendly atmosphere and single area where we can meet all the players in the field in addition to our partners in a targeted way. We must convey a better image of aerosols for the sake of consumers.