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A brunch with Alain Milliat

The restaurant Gosier in the 9th arrondissement of Paris has created 4 exceptional recipes based around Alain Milliat products!

  • A lemony Asian vinaigrette with Alain Milliat Lemon Ginger Lemonade
  • A salad of pears and dried fruits with theMandarin Orange Blossom Infusion Alain Milliat
  • A fruit coulis with Peach, Mango, Apricot or Strawberry Nectar Alain Milliat
  • A linzer-torte with Alain Milliat Strawberry, Apricot or Fig Jam
Find the details of these 4 recipes here! 

Lemony Asian vinaigrette 

Ingredients :
  • 1/2 tablespoon of Lemon Ginger Lemonade Alain Milliat 
  • 1 tablespoon salty soy sauce 
  • 2 tablespoons of sunflower oil (or any other neutral oil)
Preparation :

Mix everything, emulsify and pour over your salad.  

Pear and dried fruit salad with Mandarin-Orange Blossom Infusion Alain Milliat

Ingredients for 6 people: 
  • 3 williams pears
  • 150 grams of dried figs
  • 150 grams of prunes
  • 100 grams of sugar
  • 1/2 liter of water
  • The juice of half a lemon 
  • 1/2 bottle of Infusion Mandarin Orange Blossom Alain Milliat
Preparation :
  1. Make a light syrup by heating the water, sugar and lemon juice, bring to a low boil.
  2. Put the figs to swell in hot water (also the prunes if they are dried out). 
  3. Wash and peel the pears, cut them into 4. Poach the pears for 15 minutes, adding the peelings to the syrup. Remove the pears from the syrup, filter it and set aside. 
  4. Place the pears and dried fruits in your serving dish, pour over 1/2 bottle of Alain Milliat Mandarin-Orange Blossom Infusion, leave to infuse and lengthen the Infusion with the syrup if you want a sweeter dessert. Enjoy!

Fruit coulis 

It is a very simple coulis to make and use on yogurt, fromage blanc, cheesecake or a plain biscuit such as Savoie biscuit.

  • Peach, Mango, Apricot or Strawberry Nectar Alain Milliat
Preparation :  

Bring the nectar to a boil to thicken it, and you will obtain a nice coulis.

The linzer-torte 

Ingredients for 8 people 


  • 250 grams of flour
  • 125 grams of sugar
  • 125 grams of butter
  • 1 egg
  • 2 teaspoons of cinnamon
  • Cocoa paste


Cocoa dough:

  • 180 grams of flour
  • 50 grams of cornstarch
  • 20 grams of cocoa
  • 125 grams of sugar
  • 125 grams of butter
  • 1 egg
  • 1 pot of 380g of Strawberry, Apricot or Fig Jam Alain Milliat
Preparation :
  1. Put all the ingredients, except the egg, in the bowl of your food processor and fit it with the hook.
  2. Mix everything at medium speed for 40 seconds and increase the speed then add the egg. When all the ingredients are combined, wrap the dough and leave to rest for 30 minutes in the refrigerator. 
  3. Generously butter a tart pan.
  4. Heat the oven to 180°.
  5. Spread two thirds of the dough and cover the mold. Level the edge of the mold and make the dough adhere well to the edge of the mold. Roll out the rest of the dough into a rectangle. Cut strips of pasta 1 cm wide.
  6. Spread all the jam over the dough. Place the strips of dough in a crisscross pattern on the tart.
  7. Put the tart in the oven for 30 minutes.
  8. Enjoy at room temperature.
Good tasting ! 

Restaurant Gosier, 27 rue Rodier, 75009 Paris

06 25 42 78 04

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