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>Ras el hanout</strong>

Tasting notes

Ras el hanout

Every respectable spice merchant in North Africa will create and then sell their own signature blend of top-quality spices called Ras el Hanout. It means “the top of the shop”, and is usually quite expensive compared to other spice blends, as it contains only the very best ingredients. There’s no fixed formula, but most will contain many familiar spices —cardamom, coriander, cinnamon, nutmeg, clove, ginger, pepper — as well as several that are lesser known to North American palates including: grains of paradise, orris root, rosebud, and long peppers. It’s a kaleidoscope of fragrance and flavour that adds dazzling colour to Moroccan food. Also delicious as a rub for grilled lamb.

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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