C U L I N A R Y P R O G R A M

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1 CULINARY PROGRAM

2 bon appétit! Finally MONIN syrups in culinary applications! Olivier MONIN Président «Over the last 20 years, MONIN has managed to rank number one world wide in professional syrups. Today, with 100 flavours distributed in more than 100 countries, MONIN is present everywhere in bars, hotels, restaurant chains, and coffee shops, but mainly with applications for drinks. Since weʼve been working closely with restaurants for more than 90 years, the transition from the bar to the kitchen was quite natural... We trust weʼve found the chef who understands the advantages of using MONIN gourmet flavouring syrups in cookings and not only in toppings. Thanks to Thierry FINET, young Michelin Star Chef at Châteaumeillant in France, MONIN becomes a key ingredient for unlimited applications. This program has been created to give you some guidelines in using MONIN syrups in your recipes and adapt them to your customersʼ tastes. We believe it will stretch your imagination and please your guests.» 2

3 Thierry FINET Michelin Star Chef since 1998, young chef Thierry FINET has gained recognition as a great professional among his peers for his innovative cooking. Atypical, he has become a renowned chef... with passion. «I am neither a painter, nor a sculpter, but I try to be a culinary artist. I put my feelings and all my passion into what I create. Above all, in each of my recipes, I look for simplicity. Each one should be precisely refined, and must penetrate the senses of sight, smell and taste. My recipes are not only trendy and in style, but are also based on daily, fresh market ingredients. I strive to find the perfect balance in order to create harmony in them.» Thierry FINET background : Restaurant Troisgros, Roanne, Michel TROISGROS Restaurant Apicius, Paris, Jean-Pierre VIGATO Restaurant Saint James, Bouliac, Michel PORTOS Now : Le Piet à Terre, Bourges, Thierry FINET 3

4 why MONIN syrups? Thierry FINET The authentic taste «MONIN syrup is a pure sugar product which resists heat extremely well. Its natural and powerful flavours truly revolutionize my cooking. MONIN syrups bring real taste and true authenticity to my creations.» A palette of taste always available «The 100 MONIN flavours are not only original and powerful in taste but also in colour. MONIN syrups enable me to use unique products all year long and to give a precise taste to all my recipes. It is indeed very practical and time saving. For example a bottle of 70 cl of Blood Orange syrup is equivalent to 14 kg of oranges that I have to keep in stock in cold storage. They are also very stable and traceable products, ideal for managing the restaurant!» 4

5 Using MONIN syrups in cooking: Undeniable benefits AUTHENTIC TASTE MONIN syrups are made from the best natural ingredients. PRECISE TASTE MONIN syrups bring a precise, consistent taste to a recipe. VERY PRACTICAL All year round, you will be able to have that rare fruit or spice on hand. CONTROL OF THE FAT AND SUGAR CONTENT In replacing both by MONIN syrups. LONG SHELF LIFE No cold storage required. MULTIPLE VARIATIONS Introduce variations of the same recipe according to the season and the chef s mood! 5

6 wok sauteed vegetables Basic recipe / Serves 4 20 cl MONIN spicy or citrus syrups 1 teaspoon of MONIN Ginger syrup 500 g vegetables 1/2 l chicken stock citrus juice (lemon or orange) salt or fleur de sel freshly ground pepper Procedure Place the vegetables in the wok. Season. Cover to the top with chicken stock which has been previously mixed with the syrup. Chefʼs tips «The syrups bring out the shine and revive the colours of the vegetables. Set aside a portion of the pan juices to elaborate the jus cuisiné.» MONIN syrups suggestions With CELERIES use MONIN Gingerbread With CARROTS use MONIN Blood Orange With ZUCCHINIS use MONIN Grapefruit With BROCCOLIS use MONIN Mojito Mint With TURNIPS use MONIN Lemon Pie 11