Cultivated in Occitania, the French yuzu used by Ponthier benefits from all the advantages of one of the sunniest Mediterranean terroirs in France. The area has complex soils, mainly clay, with little acidity and good drainage, irrigated by an ancestral network of canals dug into the mountainside. The geography of this southern Eden meets the needs of citrus fruit wonderfully, for they require sunshine and humidity. Organic farming rules are followed for production. The fruit is not subject to any post-harvest treatment and can therefore be used in its entirety (bark, albedo, pulp). This given, Ponthier has chosen to create a crush recipe made from whole yuzu. The yuzu are trimmed and deseeded, cold candied to reveal the full power of their aromas, then crushed. The crush can add intensity and substance to pastry creations; it can be used as it is or ground more finely if needed. This exclusive recipe offers all the aromatic potency held mainly within the skin of the fruit, between notes of tangerine and green grapefruit.