Professionals talk about QuosentisLouis Gachet, Chef Best Worker of France and Chef of the Couvent des Minines I have been working with Julie for 5 years. I immediately hooked with the person and with her products. Expertise, passion, speed of execution, this is what characterizes her work. I use some of its extracts to infuse sauces, and sometimes I incorporate its culinary compositions in some dishes. This enhances the depth of tastes. We also entrusted her with the creation of a taste signature that we integrate into a small drink between savory and sweet dishes to give the customer the feeling of walking in our garden. Julie is exciting and passionate. We are quickly inspired to meet her! Stephane Mangin, Pastry Chef of the Georges Blanc Restaurant 3* Michelin
I work with Quosentis extracts because they are very concentrated and very qualitative. Its citrus or plant extracts “pep up” my desserts. One drop is enough to hit the taste!
I met Julie in Marseille then (I forgot). I had helped her create bi-phase candies, with pear and ylang-ylang extracts. There is a coherence between her know-how as a perfumer and her culinary nose. She managed to transpose her love of smells into the gastronomic world. Julie is attentive, responsive and professional.
Loïc Colliau, Pastry Chef of the gourmet restaurant Christophe Bacquié, 3* Michelin Hotel in Le Castellet I started working with Julie for our calisson, with its bitter almond extract. I like to use Quosentis essences for our confectionery (marshmallow, candy coating) and for our chocolates. The idea is not to replace fresh products, but to help with seasonality. It's a real little extra, very targeted. And one thing led to another, Julie imagined a perfume for the small napkins that we offer at the end of the meal. She is a passionate and very attentive woman. She speaks the same language as us and knows how to meet our n Arnaud Faye, Chef Best Worker of France and Chef of the Chèvre d'Or ** Michelin
We have integrated a blend of Julie's essences into a drink that we serve to our customers, between salty and sweet. We wanted something floral, lively, inspired by the smells of our garden and the exceptional environment in which we are. She therefore created this very successful taste signature for us. I chose Julie for the quality of her products. And she knows how to share her passion very well.
She also created a fragrance for the Christopher St-Barth hotel (Editor's note: Arnaud Faye is the Signature Chef). The idea was to transpose the Riviera spirit to this Caribbean island. Its fragrance evokes the sun, the sea side, but also plants, rocks... We use it to perfume the small Oshibori towel with which we welcome our customers. There are notes of figs, mimosa… She also made a pillow mist and candles. Julie is very professional and knows how to adapt perfectly to our expectations. Between a nose and a chef, the dialogue is natural and rich!
Michel Willaume World Champion Pastry Chef Julie is a very pleasant and very professional person: our requirements were recognized! I had already been interested in perfumes in the past. I had fun transcribing my Eternity perfume, from Calvin Klein, into a dessert. In 2018, in Toulouse, I made a demonstration around the four seasons, with Julie. I used some of its extracts, to sublimate the taste, to bring a more subtle taste. When I tell her the ingredients of a recipe, right away, it evokes an essence for her. For example, for a dessert based on red pepper, bitter orange, white tea and fig, Julie brought me a very interesting mimosa extract. We work the same way. Each of us has a library memorized in the head, she, of smells and I, of tastes. And each of us tries to find new associations. It is possible to use the concept of 3 notes in pastry as in perfumery, a note of pep for example at the first bite, a second with a long fruity taste and a third more delicate/subtle. Julie is both reserved and charismatic. I nicknamed it “the blonde tornado” as one of my desserts! We currently have a project for So Good magazine and we dream of writing a book together. Malika Mokadem, Director of Rosé Thé in La Ciotat
I wanted a fragrance and a scented candle for my hotel because in my opinion, for a place to be whole, it must awaken all the senses. When I went to see Julie in her alchemist's lair, the choice to work with her was obvious. Julie is a very professional woman, with a real aesthetic sense. For me, smells are feminine, they remind us of our mothers, our grandmothers, our childhood, both reassuring and moving.
For Rose Thé, I wanted a smell that immediately reminds us of our place and that our customers could take home, with the desire to come back! I had particular desires, ideas of smells linked to the Mediterranean, to holidays, but also more timeless, evoking travel, women, a maternal and sensual place. Julie had the idea of creating two scents, one for summer and one for winter, one more feminine and the other more masculine. I had a real crush! She succeeded perfectly in putting my ideas into perspective. From the start, our customers, charmed, told us “we want this smell! ". Julie declined her perfumes in candles and soaps. She also worked on taste signatures with our bartender for cocktails. I am delighted with this collaboration and Julie and I still have a lot to explore together. She is sunny, sparkling, inhabited by what she does, in her place. Julie is very attentive, and has the finesse to quickly understand the expectations of her customers and adapt. Julie is a beautiful mix of rigor/experience and madness/instinct.
Eugénie Béziat, Head of Swordfish at the Ritz Paris
When I arrived at La Flibuste restaurant (Alpes Maritimes), I was looking for a supplier of natural essences on the Côte d’Azur. Julie came to visit me with her palette of scents and I fell in love with her products and her journey. She introduced me to the world of perfumery, its vocabulary, its sensitivity. There are close links between taste and smell. I also went to visit him in his laboratory. I widened the spectrum of associations by exercising my nose alongside it, certain ideas for dishes were born from our exchanges.
I use Julie's excerpts when transforming the material ourselves does not reveal it as we would like. Certain aromatic profiles of the ingredient are then expressed with its bottles. The extracts must be used in the right balance, the right utility. Julie is a modest and generous person.
Julien Bazzano, Chef of the Carré 2 Vigne in Toulon, owner of the table and guesthouse La Bastide du Beausset Vieux
I have worked with Julie for several years. I started by using some of its citrus or plant extracts in my cooking, which are very interesting, for example its licorice extract. Then, I entrusted her with the creation of a fragrance for my restaurant. I wanted a perfume that reminds me of my childhood in the countryside of Beausset, with its scents of pines and scrubland. She created exactly what I wanted and you can feel the love she put into doing it! When I smell this perfume, I have butterflies in my stomach! A year later, she created a taste signature for our gin and tonic cocktail, with extracts of pine, raspberry, myrrh...
Since then, we have opened a guest house with my wife. We still use its fragrance, which has also been available in shower gel and soaps. Customers like this smell very much. They are surprised, touched and seduced. We are making scented candles so they can take our fragrance home. Creating a bespoke perfume for a place brings real added value. Julie has a huge heart, and on a professional level, she takes no shortcuts with quality. She is very attentive and responsive. Her job is at the crossroads of chemistry and psychology. And she excels in both areas. Long live Quosentis!
Fabrice Gillotte, Chef and Best Worker of France chocolate Maker, Dijon When my usual supplier retired, to my great despair, Julie arrived at the right time. I started by testing its lemon and orange essences, then its flower extracts. And I found his products exceptional! I use them for example in a jelly that I put between two ganaches. She is very attentive and responds each time with tailor-made and very qualitative products. Julie is passionate, demanding, a little mysterious too and endowed with a touch of madness, like all creators! She is in the search for excellence on a daily basis. That's what I like about her. Gerard Cabiron, Chef Best Worker of France Ice cream Maker, Montpellier I met Julie at a Salon, she presented me with samples of these 100% natural extracts. Some of its natural flavors have inspired recipes. I use these extracts when I work with delicate perfumes. Thanks to his expertise, we have succeeded in new flavors (acai berry, watermelon, etc.) and original combinations. Its extracts are very appreciable for atypical perfumes such as rose or orange blossom. They enhance the flavors. Julie is radiant, we hear the sun in her voice and we feel that she takes pleasure in what she does. She is close to her clients and responsive. And she falls right every time I call on her! Stephane Mangin, Pastry Chef of the Georges Blanc Restaurant 3* Michelin
I work with Quosentis extracts because they are very concentrated and very qualitative. Its citrus or plant extracts “pep up” my desserts. One drop is enough to hit the taste!
I met Julie in Marseille then (I forgot). I had helped her create bi-phase candies, with pear and ylang-ylang extracts. There is a coherence between her know-how as a perfumer and her culinary nose. She managed to transpose her love of smells into the gastronomic world. Julie is attentive, responsive and professional.
Jany Gleize, Chef of La Bonne Etape, Hotel Relais & Châteaux Restaurant 1*Michelin I use some of Julie's citrus or plant extracts because what she manages to extract brings interesting nuances that are different from those we produce. They enhance the taste. Julie is also creating an olfactory signature for our hotel, with notes of Provence. She listens to our needs, understands our expectations and responds with intelligence and sensitivity. Julie is a bubbly, attentive and creative woman. Lucie Pichon, Chef Owner Causette et Bergamote When I opened Causette & Bergamote, I called on Julie for her bergamot extract for my cake. I also use other Quosentis extracts: verbena, lime, mint, clementine but also smoked wood. I appreciate the quality of her work and her products. Its extracts are very sharp and very qualitative. It offers a very wide range, of gastronomic quality. She puts her whole heart into what she does. Julie is generosity, kindness and sensitivity. Solar, she always has a smile! Yves Tarallo, Chef and teacher at the hotel school of Marseille
When I met Julie at Nutrimed, I was seduced by her professional career, from high-level perfumery to culinary perfumery. Julie is a beautiful person and has extraordinary know-how. She always tries to find the right product and respond in the most targeted way possible. Its products are very qualitative: thanks to its know-how, it knows how to reveal the quintessence. Its rose water, for example, is a model of refinement and softness.
These extracts open up new perspectives, new culinary horizons. With its flavors, you can sublimate a dish, enhance its flavor, make bold compositions. It's like in music: with notes, you can compose classical or jazz.
With its flavors, depending on how you adjust them, you can make all kinds of recipes!
Julie is a quiet force, who exudes a beautiful aura, and very attentive to her clients.
Yves Gerla, Chef Teacher at Cfa du Beausset The common thread of our meeting is pastry! And what guides us both is to constantly improve our products. Our collaboration began with a natural composition of panettone, which no longer existed in Italy, and which we asked her to make. Little by little, our collaboration developed. I use its extracts of chestnut, citron or fig for calissons and nougat, but also those of lime, green apple, bitter almond for marshmallows and candies. Its products, of very good quality, make it possible to accentuate the tastes. I also used its wine lees extract for a sorbet. Julie is passionate and professional. She is a beautiful person, frank, straight in what she does and in what she transmits. Yoan Dessarzin, Pastry Chef La Villa Madie 3*Michelin, Cassis I discovered Julie's products at a pastry fair in Marseille. I found its extracts very interesting and subtle, because not too dosed. I use them to accompany and boost our own products. The idea is not that they take over, but that they enhance the taste. We started by using an extract of Julie's immortelle for a marshmallow, because it is complicated to properly transcribe its taste by making an infusion ourselves. Its extract has a frank taste. I also work with its raspberry leaf, hibiscus or jasmine extracts. Their floral or herbaceous notes go well with our fruits, such as blueberries or raspberries. Julie is attentive and discreet. I appreciate her tailor-made approach to products and the exchanges that we can have with her. She can also direct us thanks to her very wide olfactory palette. Its extracts are very qualitative and have a very good quality/price ratio.
Chef Gérard Cabiron, Meilleur Ouvrier de France Glacier, Montpellier |
offre découverte 5€ à la première commande avec le code QUOSENTIS minimum 50€ d’achat
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