PARIS, France – In over 120 years of passion for coffee, Lavazza has collaborated with the best chefs in the world in the creation of unique recipes with coffee as the protagonist, making its know-how and its vocation available to support experimentation.
Over the years, the brand has consolidated its role in the world of top gastronomy through collaborations with some of the most important personalities on the international gastronomic scene, such as Ferran Adriá, Carlo Cracco, Massimo Bottura and many others.
The visionary ability of these great chefs, combined with Lavazza’s in-depth knowledge of the product, create avant-garde interpretations of coffee that go beyond taste and involve all the senses, without losing sight of the quality of the pivotal ingredient, coffee of course.
Always at the lead of the latest trends, Lavazza supports those who share its values of innovation and excellence, such as Alixe Bornon, the talented pastry chef at Les Belles Envies.
Diagnosed with diabetes at age 13, Alixe soon discovered the frustration of not being able to enjoy sweets until at 25 she left her job as a recruitment officer and created her pastry shop, where products are both indulgent, beautiful and healthy, allowing anyone to enjoy them. After months of selecting ingredients and working on recipes to create a range of beautiful and gourmet pastries, the Les belles Envies boutique was launched in February 2017.
Alixe joins the Lavazza Club of Chefs Ambassadors, working with the Turin-based coffee company to create exclusive recipes such as PERLE DE CAFÉ and COFFEE TIE-BREAK, both presented for the first time court-side at Paris’ Roland Garros, of which the company has been a partner for 5 years, within the larger framework of its partnership with all four Grand Slam tournaments.
Perle de Café
Glycaemic index– igc: 19
Main ingredients:
- Lupin flour
- Semi complete wheat flour (T80)
- Cocoa powder
- Lavazza ¡Tierra! Brasile 100% Arabica espresso coffee
- Mascarpone
Recipe’s description: “Perle de Café”, a perfect combination of strength and lightness, is the result of the union of a cocoa shortbread, a sponge cake soaked in a Lavazza ¡Tierra! Brasile 100% Arabica espresso, with a soft coffee heart wrapped in creamy mascarpone and water icing.
Behind a round and shiny appearance reminiscent of a rare jewel, there is a mix of textures and flavours that enhance all the nuances of Lavazza ¡Tierra! Brasile 100% Arabica.
The lupin flour is gluten-free and has a low glycaemic index of 15. The semi complete flour is high in fiber. After cooking, it increases the satiety effect and slows down the flow of sugar into the bloodstream. Furthermore, it limits the accumulation of fat despite being rich in vitamins and minerals.
Allergens:
- Cereals containing gluten
- Milk and milk products
- Eggs and egg products
- Lupine
- Soybeans and soy products
- Fish gelatine
Coffee Tie-Break
Main ingredients:
- Semi complete wheat flour (T80)
- Eggs
- Coconut flower sugar
- Hazelnut powder
- Hazelnut paste
- Cocoa butter
- Lavazza, hot brewed coffee
- Coulis passion
Description: Reconstituted milk chocolate and hazelnuts, creamy chocolate with controlled glycaemic index infused in Lavazza ¡Tierra! Brasile 100% Arabica espresso coffee, white chocolate coating and roasted hazelnuts, white chocolate disc decoration, passionate coulis ball. A gourmet and balanced creation, with a glycaemic index of 18.
A recipe that embodies the passion for coffee, in line with the principles of the controlled glycaemic index – igc®.
Allergens:
- Cereals containing gluten
- Milk and milk products
- Eggs and egg products
- Lupine
- Soybeans and soy products
- Fish gelatine
Lavazza ¡Tierra! Brasile 100% Arabica
A superior blend born from the meeting of two selected coffee this soft, natural Arabica with a light body comes from the plantations of Lambarì, and Cereja Passita. It is harvested when slightly overripe to enrich the cup with aromas of honey, fresh biscuits and milk chocolate. The combination of these two varieties creates a velvety, sweet espresso, with an intense body and hints of caramel and hazelnuts.
Alixe Bornon
When she was 13 years old, Alixe Bornon was diagnosed with diabetes. Very greedy, Alixe could not stand the frustration of not being able to eat pastries and celebrate his birthdays with cottage cheese! At the age of 25, she left her job as a recruitment officer and created her pastry shop, where products are both indulgent, beautiful and healthy.
To realize this project, Alixe is surrounded by two passionate people who share her values and her desires: Jean-Michel Borys, diabetologist, and Louis Taine, companion pastry cook chocolatier for ten years, who wants to offer tasty creations but less sweet. After months of selecting ingredients and working recipes to create a range of beautiful and gourmet pastries, the Les belles Envies boutique was launched in February 2017.
Today, Les Belles Envies has two shops in Paris. Pastries are listed on the menu of restaurants and luxury hotels. Alixe also markets the healthy ingredients contained in its delicacies.
Good to know:
80% of the clientele is not diabetic. They are simply consumers who want to have fun while paying attention to the amount of sugar absorbed and looking for healthier ingredients.
GI: Glycaemic index. To obtain the lowest possible glycaemic index, Alixe and her employees ban refined sugar replaced by coconut blossom sugar. Ditto for white flour, replaced by complete flours rich in fiber that absorb sugar.
