This was the first time I’ve hosted an event on a moving train, let along high-speed. I managed not to fall over, though probably yanked someone’s hair by accident holiding myself upright.
Teisseire is a brand of sirop dinks which are absolutely a part of French culture, where they’ll be used in waters, coffees, ice creams, and even in cookery as concentrated flavours. Their most famous variety is Orgeat, which evolved from a wonderful concoction popular in the eighteenth and early 19th centuries containing orange flower water and almonds. So heady as to be practically a perfume.
When Teisseire recently launched in the UK they wanted to be able to introduce the culture of the sirop over here and the quality of flavours in their range. So I hosted a series of events, including evening workshops for the public at Eurostar’s champagne bar, and a press masterclass on board the train a few days later, hurtling towards Paris. Most on the trip were hardcore food writers who’ve seen and heard everything gastronomic, so I focussed the session on some of the more esoteric fragrance materials, including peach juice C02 extract which lets you distill from more fragile natural materials, especially fruits, using carbon dioxide and avoiding the need for high temperatures which might bruise the fragrance.