The “2784 m” project , led by the Conflent Canigó Tourist Office and the Amélie – País Català Tourist Attractiveness Agency , aims to increase the awareness of the Canigó Massif and promote the Catalan Country by creating culinary molds.
This tourist destination project has enabled two territories, Le Conflent and Le Vallespir , on either side of the Canigó Massif, to work together to promote the know-how of the food trades and local producers, to unite chefs and master craftsmen around a collective and innovative project, while preserving the identity of each, and finally to offer the general public a new culinary experience.
This mold allows you to reproduce the entire Canigó massif with great precision, making it perfect for a spectacular presentation on your festive or everyday table. It is sold as a kitchen accessory under the brand LA TABLE DU CANIGÓ ®
The Family Mold from the Canigó Massif 2784m
Dimensions: 22,4cm (L) x 14,1cm (W) x 7,6cm (H)
Material: Silicone
Volume: 1000 mL
Use: for cakes to share for 6 to 8 people, entremets or pastries
This mold is available for sale online and at the 4 antennas and at the Conflent Canigó Tourist Office shop.
The collection points after online purchase are:
- The tourist offices of Amélie-les-Bains and Le Boulou
- La Senyera Restaurant in Villefranche-de-Conflent
- Ecrin de Roche Boutique in Canet-en-Roussillon
Four molds for professionals
Other molds were designed and adapted specifically for professionals. Julien Blaya , a member of the Toques Blanches and Chef of the restaurant La Senyera in Villefranche-de-Conflent, and Frédéric Torrès , a chocolate roaster in Prades, piloted and tested the prototypes. They were joined by other renowned restaurateurs and artisans such as Denis Visellach, chef of the Michelin Bib Gourmand restaurant Le Bellevue in Prats-de-Mollo-la-Preste; Éric Touron , Master Pastry Chef of Maison Touron, founded in 1850, in Arles-sur-Tech; and Christophe Barnades, chef of Al Casot de la Farga in Reynes. After some optimization, the molds were sent into production.
You will find them at the tables of these big names in gourmet restaurants or in the windows of these master artisans in April 2025.
The Individual Mold
Dimensions: 14,5cm (L) x 10,9cm (W) x 5,6cm (H)
Material: Silicone
Volume: 162 mL
Use: Perfect for individual desserts, mousses, small cakes or gourmet portions.
Each portion represents the summit of Canigó, offering a culinary experience that is as aesthetic as it is tasty.
The Chocolate Subject
- Dimensions: 14cm (L) x 8,8cm (W) x 5cm (H)
- Material: PETG filament
- Volume: 182,65 mL
- Usage : Artisanal chocolates, chocolate decorations, pralines or gourmet sculptures.
Designed for artisan chocolatiers, this mold allows you to create chocolate subjects faithful to the relief of the massif.
The Chocolate Farandole
- Dimensions: 22,5cm (L) x 4,9cm (W) x 2,1cm (H)
- Material: PETG filament
- Volume: 84 mL
- Usage : Chocolate bars, elegant individual desserts, original presentations.
This mold offers a series of six aligned peaks, perfect for a tasting to share... or not, an ideal model for a variation of flavors.
The Summit in Mignardise
- Dimensions: 5cm (L) x 4cm (W) x 2cm (H)
- Material: PETG filament
- Volume: 7 mL
- Usage : as a sweet or savory appetizer for banquets, receptions, events, etc., and which won't go unnoticed!
A miniature format for elegant tastings and a subtle nod to the Catalan Country.
