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

After drinks and pastries, coffee now highlights savory preparations. Some great chefs who are always looking for culinary innovations have discovered that the numerous varieties of this plant multiply its aromatic possibilities.
Anne-Sophie Pic, a three-star chef, was voted the best chef in the world when she used the famous Blue Mountain as an infusion, this prestigious Jamaican coffee with beets or pumpkin, but also crushed as a spice, with porcini mushrooms, truffles

Denny Imbroisi, an Italian chef who has made coffee a trademark, believes that coffee can be found everywhere: in pasta itself when he adds coffee grounds with flour, in sauces when he stir-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 mill. Coffee can thus be used very simply in all its forms, liquid, in beans, ground, and even its grounds.