Cuisinez Caramel Home

Welcome

This website is dedicated to professionals, artisans and industrials who want to experiment cooking with caramel! This great ingredient can bring colour to your dishes or finished products and plays a role of flavour enhancer with sweet, blond or roasted aromatic notes. Traditionally used in puddings or flans, ice creams and other sweet products, caramel is also used in the Asian cuisine: with pork or shrimps, Peking ducks…

The idea of Cuisinez Caramel is to widely explore the use of caramels in unconventional uses. The “co-creativity” between a family-run food company and chefs who have the talent and imagination allows us to innovate in an unconventional way.

You are a Chef and you want to experience Cuisinez Caramel? Contact us, we will find together your caramel signature to create tasty recipes.

The art and science of caramelization
Caramel is a magical ingredient. Take a simple molecule: sugar, which itself consists of two simple sugars: glucose and fructose. Then, heat this sugar with water. It will briefly turn into caramel. The idea of "Cuisinez Caramel" is to widely explore the use of caramels in unconventional uses.
henri nigay
Henri Nigay

The Competition

Cuisinez Caramel is a challenge launched to chefs. It was organized in partnership with French cook associations. An opportunity for Nigay employees to admire the highlighting of their products!

Cook 1
Cook 2

Co-innovation

Find on this website all the recipes of the men and women of the Cuisinez Caramel adventure!

They are selected from the different ranges of Nigay caramels: aromatic, burnt sugars and specialities.

Caramel en ebullition

Books

Following the first edition of the Cuisinez Caramel competition, a recipe book was published in 2015 in partnership with a local publisher: “Le Chaudron Forézien” editions!

An appetizing book that highlights the expertise of the competitors!

Couverture Cuisinez Caramel
Cuisinez Caramel édition 2015
Caramel was the most important component of this competition, through savoury and sweet dishes. The 25 registered chefs have created recipes of great professionalism, they were very innovative, they surprised and interested me. I hope you will be too. I would like to congratulate my colleagues and Nigay company which initiated this unique project.
pierre troisgros
Pierre Troisgros
Chef of the Troisgros restaurant from 1950 to 1996, located in Roanne, France (3 Michelin stars)

Be part of Cuisinez Caramel!

The Nigay team launches a Chef of the Year election! The author of the chosen recipe will be rewarded for his talents!

Cuisinier plat 6
Cuisinier plat 6

The Nigay team launches a Chef of the Year election! The author of the chosen recipe will be rewarded for his talents!

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