The sweet secrets of Escapade Gourmande revealed

“L’INGRÉDIENT SECRET” IN LA LONDE-LES-MAURES

Nicolas Rodriguez, originally from La Londe-les-Maures, a chocolate maker for 15 years, cut his teeth in shops and restaurants. He has participated in several competitions and is proud to share his titles, including first place in his category at the “Sucre et Chocolat” fair in Antibes, as well as in the Challenge des mains d'or competition (Ice sculpture and frozen desserts) in 2018. He also secured second place at the European Ice Cream Championships (Open des desserts glacés) at the SIRHA in Lyon. Finally, he was a joint finalist in the Sud regional selections in Nice for the Meilleur Apprenti de France competition in 2010.

LOVE IS AN ESSENTIAL INGREDIENT

With his wife, who is also in the trade, they set up a pastry shop and tea room, “L’ingrédient secret”, eight months ago. This tea room is unusual, with a slightly British style. Nicolas Rodriguez says: “The secret ingredient is love. We wanted to recreate the tea room spirit that exists in England, with very fine, more elaborate pastries. We use quality products, which vary according to the seasons.” The spirit is highly creative, with unusual combinations such as cucumber and grapefruit for ice cream, and red berries and lemongrass, or cardamom, pineapple, and pear for cakes. It is a concept that particularly won over François de Canson, the mayor, whose offices are located just a stone's throw away.

100% PLEASURE FOR ACTIVE TEA© HERBAL TEAS

Laurie, originally from Var and based in Gers, is the creator of ActiveTea©, a collection of gourmet fruit and citrus infusions. The exact term is iced herbal teas, to clarify that it is not iced tea. “The concept came to me because my son drank a lot of sodas and fruit juices. I wanted to find a solution. I met several herbalists who supported my desire. I wanted to create blends, with no added sugar and no preservatives, that could replace these drinks. I started with peach, with the idea of the Ice Tea drink,” confides Laurie. The young creator works in collaboration with two workshops that develop the recipe according to her tastes and what she is looking for. Laurie adds: “I created the cocktail range: no sugar, no preservatives, no artificial flavors, products that can be infused hot, cold, or in sparkling water.” All ingredients come from sustainable agriculture. Laurie tries to find the best possible quality for the ingredients making up the recipe. The Rooibos comes from South Africa, the mate from Brazil, the mint is French... Active Tea© is present on summer night markets in Var, in Sanary-sur-Mer for example, and at events in Nice, Marseille, and Mandelieu-la-Napoule, with the aim of boosting the Sud region.

LE TEMPLE GOURMAND

Thibault Licata began his career in pastry making with a Tour de France alongside the Compagnons du Devoir across several regions. He drew inspiration from the recipes and traditions he encountered during his journey. At the age of 21, he moved to Montpellier to work as a pastry chef de partie for the Château Pourcel group. A few years later, he decided to return to his roots in Saint-Aygulf to join the family restaurant, run at the time by his grandfather and father. Four years later, Thibault Licata and his wife launched their pastry-catering business, offering a range of rum babas, salted butter caramels, and canned canelés. Thibault confides: “The rum baba reminds me of my grandmother. When I made it with her, it was a moment of sharing.” “It is made from A to Z: alcohol maceration, labeling, jarring. Everything is made by hand; no machines are used. One batch is 62 jars. We do 4 batches a day, which is about 250 jars,” adds the young pastry chef. “Le Temple gourmand” participates in major events that showcase the product, know-how, and the Provencal region.