My mum put some on my pacifier to get me to stop using it. Pretty drastic, but it worked! Years later, that same chilli inspired me to create something completely different.
Trained with Pierre Gagnaire, at the Sea Grill, the Mandarin Oriental and the Beau-Rivage, I learned that every ingredient has its place. That is how I make Moreish: hot sauces crafted like a proper dish. The chilli is lacto-fermented, the citrus freshly squeezed.
Fruity, floral, citrusy aromas hit you first. Then the fruit takes the lead, followed by the chilli. The flavours linger and leave you wanting another taste. That is our Sweet & Spicy range: bold flavour, a touch of finesse and just the right amount of heat. Here, chilli isn’t the whole story. It is what makes you discover everything else.
Add a few drops to a dish, stir it into mayonnaise or a dressing, or whisk it into a butter sauce. Bartenders already use it in cocktails. Or simply put a bottle on the table and let everyone try it their own way.
Moreish is a sauce you try out of curiosity, come back to for the flavour, and soon want to put on just about everything.
Jordan Heurteux, chef and founder