verveine fizz


3 cl Verveine du Velay 55° Green

2 cl Lime Juice

1 cl Vedrenne Cane Sugar Syrup

Sparkling water


Shake all ingredient but the sparking water.

Double strain into a tumbler with ice, and slowly top with sparkling water.

Garnish with verbena leaves.

Negroni 43


4 cl Maurin Quina

3 cl Salers Gin

2 cl de Salers 16°

1 small spoon Supercassis 20°


Pour over crushed ice in the glass.

Twist with a spoon.

Garnish with orange zest.

Basque Mojito


5 cl Green Izarra

2 cl Cane Syrup Vedrenne

6 to 8 fresh mint leaves

½ lime

Sparkling water

10 ice cubes


In a highball glass, muddle together lime, cane sugar and mint.

Fill with ice and add Green Izarra.

Top with sparkling water and mix.

spritz cassis


2 cl Vedrenne Supercassis 20°

6 cl Sparkling Wine

6 cl Tonic


Pour the ingredients in large wine glass.

Add till 2/3 of the glass with ice cubes.

Top 6 cl of Tonic.

Stir gently.

dentelles de poissy

Serves 4 people

Recipe by Chef François Faidy

Absolument Gourmand, Carrières-sous-Poissy


Noyau de Poissy Ambré liqueur

200 g sugar

75 g chopped flaked almonds

75 g flour

Juice of one orange

2 capfuls Noyau de Poissy Ambré liqueur

75 g melted butter

2 teaspoons chopped double-blanched orange zest


1 – Preheat the oven to 200°C – Gas mark 6/7

2 – Mix all the ingredients together.

3 – Cover two baking sheets with greaseproof paper.

4 – Using a spoon, place small, well-spaced out balls on one of the sheets, and flatten them slightly.

5 – Bake for 5 minutes. During this time, prepare the other baking sheet.

6 – When they come out of the oven, either leave them flat or place them on a bottle (cylinder) to give them a semi-circular shape.

7 – When cool, transfer the wafers to a air-tight box where they can be kept for two weeks.



1 L mineral water

80 ml Vedrenne

Elderflower Syrup

50 g pomegranate seeds

50 g whole strawberries

50 g whole blackberries

50 g whole raspberries

2 lemongrass stalks

12 sage leaves

Ice cubes


Peel the lemongrass stalks and only use the hearts for a better infusion.

Pour the Elderflower Syrup and water into a pitcher with the pomegranate, strawberries, raspberries, blackberries and sage leaves.

Keep chilled.



3 cl Birlou

1 cl Salers Gin

8 cl Cider

3 cl Tonic

Fresh Thyme


Pour directly in a large wine glass.

Decorate with a twig of fresh thyme.

Material: barspoon