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The Ginstronomy,

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Where to combine Du Grand Nez gin with your best recipes...
When gin and gastronomy are one:

discover this innovative concept. 

Du Grand Nez Producteur Gin Bio Français, Anne-Hélène Vialanex et Michel Dussau 12 mois 12 chefs ginstronomie.JPG

Refined & aromatic, 
GIN REGAINS ITS REPUTATION

Gin production is a complex process that requires great attention to detail and careful use of ingredients.

 

By perfectly mastering the entire production process and using only fresh, high-quality ingredients, Du Grand Nez Spirits naturally turned to premium. Precisely worked and with great balance in the association of fruits and spices, the creations express all their aromatic qualities.

 

Very fragrant and greedy, the gins of Du Grand Nez are easily tunable in cocktails and very pleasant with a good tonic or digestive. 

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After the organic, the solidarity and responsible choice giving life to gins recognized and appreciated in France but also internationally, it is time to seduce up to the restaurant table. 

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New epic: When the gins Du Grand Nez want to ally themselves with the finest palates! 

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THE GASTRONOMIC SERIES

Ginstronomie
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Hear, hear, Du Grand Nez
NEW GASTRONOMIC ADVENTURE!

Twelve months twelve chefs, it is a series of meetings and sharing, around gin and gastronomy. 

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The principle is simple, every month, a chef with whom we have collaborated presents us a beautiful recipe associated with our gins Du Grand Nez. 
 

Acte 1

PALOMBE DEGLAZED WITH GIN

First to embark on the adventure, Michel DUSSAU, chef of the restaurant La Table de Michel Dussau in Agen in the Lot-et-Garonne. 

 

It honors its favorite dish, the Palombe, deglazed with our gin

Du Grand Nez Attribut N°2.
 

Michel DUSSAU, chef of the restaurant La Table de Michel Dussau

Chef Michel Dussau avec Du Grand Nez Producteur Gin Bio Français.jpg

Acte 2

ST JACQUES DRUNK WITH GIN

St Jacques drunk with gin "Special Edition" with summer truffle and vanilla from Madagascar, raspberry/ beetroot reduction, touch of vanilla. 

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What style and freshness in this recipe that delivers Benjamin TOURSEL, chef of the starred restaurant Auberge Le Prieuré in Moirax. 

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Our gin is sublime, it’s the perfect match! A big thank you for this moment of sharing. 

Benjamin Toursel, chef du restaurant étoilé l'Auberge Le Prieuré

Benjamin TOURSEL chef of the Michelin starred restaurant l'Auberge Le Prieuré, a recipe associated with our Gins Du Grand Nez.jpg

Acte 3

CEVICHE OF ROYAL DORADE , LECHE DE TIGRE WITH GIN


3rd in smooth, François SPZALA, chef of the restaurant JA'AYL in Marmande in Lot-et-Garonne.

 

He does us the honor of preparing a ceviche of royal sea bream with tiger leche & scented with our gin Limited Edition with plum flower... so delicious!

François SZPALA, chef of the restaurant JA'AYL

François SPZALA, chef of the restaurant JA'AYL, a recipe associated with our Gins Du Grand Nez.jpg

Find all the recipes

Gins Du Grand Nez, in all their states!

Discover all the recipes concocted by the Chefs who trust us. 

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