Pretexte Bavarois


  • 250 grams of tartinade
  • 500 grams of thick Prétexte cooking cream
  • 20 grams of elderflower
  • Pepper, salt


  1. Heat the thick Prétexte cooking cream and infuse the elderflower in it off the heat.
  2. Mix the cooled infused cream with the tartinade, season with salt and pepper.
  3. Pour the mixture into molds and let it set in the fridge.
  4. Our chef Jérémy Vandernoot (TopChef contestant 2018) enhances this recipe with pickled vegetables and a green jus.