The Journal of the House
Almonds for the aperitif: flavours and serving ideas
A clear, sensory and documented guide to help you choose, give and taste our rare harvests.
To serve almonds with drinks, start with two or three flavours in separate bowls. Your guests can compare the crunch, the salt and the intensity of each recipe, then go back for a second round of whichever they preferred. Edam Cheese, Salt & Smoke, Chilli and Wasabi give you four directions to explore.
This guide is for the moment you set the table. To compare the sweet and fruity recipes as well, see our guide to our eight almond flavours.
Which flavours should you put on the table?
Pick one contrast you enjoy rather than filling the table with bowls. Here are four starting points from our collection.
- Edam Cheese: a savoury, cheesy note for those who like bold flavours. Discover the Edam Cheese Almonds.
- Salt & Smoke: a smoky register that lingers on the palate. Discover the Salt & Smoke Almonds.
- Chilli: a spiced warmth best compared in small bites. Discover the Chilli Almonds.
- Wasabi: a sharp, lively kick for a different kind of heat. Discover the Wasabi Almonds.
The Savoury & Spiced Trio brings together Chilli, Wasabi and Salt & Smoke. Check its product page for the contents and the format available when you order. To add a sweet or fruity note too, browse the Almonds of Distinction collection.
A tasting board in four steps
- Keep each recipe recognisable. Pour the flavours into separate bowls and put a small label beside each one. Keep the pouches close by so guests can check the ingredients.
- Start with a small amount. Leave the rest in the resealed pouches and top up as the evening goes on. There is no need to open your whole assortment at once.
- Suggest an order without imposing it. Try the flavour that seems mildest first, then the smoky notes and the spiciest recipes. Everyone can find their own pace.
- Leave room for contrast. A few crudités, plain bread or sparkling water can sit alongside the almonds. These are presentation ideas to adapt to the tastes of your guests and to the ingredients that suit them.
How many pouches should you plan for?
It depends on the number of guests, how long the moment lasts and what else is being served. A quick aperitif before dinner and a long table to share do not call for the same quantity. Choose the flavours first, then check the total weight of the offer on the product page: a set of a single recipe and an assortment of several recipes answer two different wishes.
To discover, favour several profiles in small quantities. To enjoy a flavour you already love, a set of the same recipe may suit you better. This way, an indicative quantity never turns into a one-size-fits-all portion.
Ingredients and allergens: the right reflex before serving
Almonds are tree nuts. Depending on the recipe, the coatings can bring other allergens: the Edam Cheese Almonds product page mentions milk, for example. Check the full ingredients list and any traces on each product page and on the pouch, even if you already know another flavour from the collection.
Across the European Union, Regulation (EU) No 1169/2011 requires allergenic ingredients to be emphasised in the ingredients list. Keeping the packaging to hand lets your guests check the information for the recipe being served. Read the French consumer authority (DGCCRF) guidance on food labelling (in French).
After the tasting, keep the crunch
Reseal the pouches and follow the storage instructions on the packaging. Our product pages recommend a dry place, away from humidity. Taking out only the almonds you need leaves the rest protected in its packaging.
And for a board with honey?
Serve the two separately so you can taste each one before pairing them. Our Honey and Almond Pairings page suggests tasting ideas, from the White Honey from Kyrgyzstan with Coconut to the Black Seed Honey (Nigella) with Edam Cheese. These pairings are invitations to try, to adjust to your own palate.