Coffee has long been used in drinks and pastries. Today, it finds its place in salty preparations.

After drinks and pastries, coffee now highlights salty preparations. Some great chefs always looking for taste innovations have discovered that the many varieties of this plant multiply its aromatic possibilities.
Anne-Sophie Pic, three-star chef is elected best cook in the world when she uses in infusion the famous Blue Mountain, this prestigious Jamaican coffee with beets or pumpkin, but also crushed as a spice, with porcini mushrooms, truffles or game.

Denny Imbroisi, an Italian chef who has made coffee a trademark, finds that coffee is found everywhere: in the very making of pasta when he adds coffee grounds with flour, in sauces when he fries onions, in risotto broths where he adds a cup of coffee and of course at the end of cooking. where coffee replaces pepper in the grinder. Coffee can thus be used very simply in all its forms, liquid, in beans, ground, and even its grounds.