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>Pink Pepper</strong>

Notes aromatiques

Pink Pepper

While it looks just like a pink version of black or green peppercorns, pink pepper is actually a different species altogether, with its own unique taste profile. It has all of pepper’s piquancy, but never gets as hot. Its unique perfume is in some ways like coriander seed: woody, floral, and citrusy. Ultra-fragrant, it has even become a fetish ingredient for several contemporary perfumiers, including Jean-Claude Ellena and Geza Shoen. Try it with peppery greens in a salad, as a top-note in yogurt-based dressings and dips, or as a surprising garnish in summer cocktails.

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 Liberté Greek 5% Extra Creamy.

The Harvest Moon

The Harvest Moon

Smoky, savoury and slightly spicy and nutty, this culinary creation takes its inspiration from local products, warm autumnal colours, and the comforting flavours of fall.

The Midnight Sun

The Midnight Sun

A fantasia of midnight black and solar yellow, with the briny essence of the sea—this dish is smooth yet complex, bright yet dark, subtle yet flavourful.

  • Liberté Greek 5% Extra Creamy
  • Smoked scallops
  • Black radish
  • Pickled yellow beet
  • Pickled fennel
  • Yellow apple
  • Black salt
  • Yellow mustard seed
  • Black caviar
The Arctic Circle

The Arctic Circle

Our luscious Liberté Greek Double Cream 5% yogourt provides a welcome contrast to the wintry kiss of peppermint tender pine tips

The lucky monkey

The lucky monkey

Inspired by the combination of flavours and aromas of South East Asia, this creation is spicy, velvety, crunchy and creamy, topped with subtle but vibrant herb notes.

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

Notes aromatiques Bitter

Bitter

Notes aromatiques

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’.

The royal flush

The royal flush

Earthy, pungent, floral and crunchy, this surprising pairing of contrasting tastes and textures is intensely fresh, flavourful, visually appealing, and reminiscent of Borscht, which is frequently served with sour cream.

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