Liberté

There’s more to taste

At Liberté, taste is infinite, and our obsession, endless.

There’s more to taste

At Liberté, taste is infinite, and our obsession, endless.

There’s more to taste

At Liberté, taste is infinite, and our obsession, endless.

<strong>Indian Pickles</strong>

Tasting notes

Indian Pickles

If you like chutney, you’ll love the complexly layered flavour of Indian pickles. There are lime, fish, mango, coconut and gooseberry pickles, just to name a few. Indian families frequently have their own special recipes, but you can find jars of delicious commercial varieties in Indian markets and specialty stores. Be warned – they’re strong! Full of chiles, ginger, spices, seeds, vinegar, salt, and other powerhouse flavours – a little goes a long way. Lime pickles are a great place to start – they feature the sparkling flavour of preserved lime. They’re salty, sour and spicy all at once, with a marvelous “green” aroma.

The Aurora Borealis

The Aurora Borealis

This Nordic variation of the classic bagel and cream cheese features the hearty crunch of rye crisps, the earthy aroma of beets, and the silky textures of plum and salmon, all wrapped in the lush softness of our new Liberté Greek Double Cream.

The Harvest Moon
The Midnight Sun
The Arctic Circle
The lucky monkey
The Liberté Taste
The pie in the sky

The pie in the sky

This taste experience is inspired by the classic combination of apple pie and cheddar cheese, deconstructed and accented with salt and caramel, a surprising hint of smoke, and the indulgence of our plain Méditerranée yogourt.

Bitter

Tasting notes Bitter

Bitter

Tasting notes

Bitter

In the plant kingdom, bitterness often signals poison. It’s why babies will automatically spit out anything bitter – it’s a deep-rooted instinctive reaction. Yet many of us acquire quite a taste for bitter things: beer, coffee, citrus peel, and mildly bitter greens like rapini and endive. For centuries, bitter herbs have been infused in alcohol and taken as a restorative, or to improve digestion. These “bitters” are making a huge comeback on the craft cocktail scene, and bitter as a flavour is enjoying a moment in the spotlight – Canadian author Jennifer McLagan’s recent book Bitter is a fascinating and delicious read on the topic. She considers bitter to be ‘the most sophisticated flavour’.

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