On the occasion of the 1st festival Gourméditerranée in September 2012, Guillaume Sourrieu (Head of the restaurant The landing net in Marseille) and Lionel Lévy (Executive, intercontinental Head Hôtel-Dieu in Marseille) competed in inventiveness to realize recipes integrating syrups of Eloïde.

Find their two recipes on our site:

- Pain perdu, foie gras and fig with fresh minth syrup
- Millefeuille de bœuf

One very thank you in both to know how to them make and their availability!