Project "2784 m", carried by theConflent Canigó Tourist Office and Amélie Tourist Attractiveness Agency – País Català, has the mission of increasing the notoriety of the Canigó Massif and promote the Catalan Country by creating culinary mussels.
This tourist destination project has allowed two territories, Conflent et the Vallespir, on both sides 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 maintaining 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, which is perfect for a spectacular presentation on your festive or everyday tables. It is sold as a kitchen accessory under the brand THE CANIGÓ TABLE®
The Family Mold from the Canigó Massif 2784m
Dimensions: 22,4cm (L) x 14,1cm (W) x 7,6cm (H)
Material: Silicone
Volume: 1 mL
Usage : for cakes to share between 6 and 8 people, desserts or pastries
This mold is on sale online and at the 4 branches and at the boutique of theConflent Canigó Tourist Office.
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 have been designed and developed especially for professionals. Julien Blaya, member of the Toques Blanches and Chef of the restaurant the SENYERA in Villefranche-de-Conflent and Frédéric Torres, an artisan roaster and chocolatier in Prades, piloted and tested the prototypes. They were joined by other renowned restaurateurs and artisans such as Denis Visellach restaurant chef LE BELLEVUE Michelin Bib Gourmand, in Prats-de-Mollo-la-Preste, Eric Touron, Master pastry chef of the TOURON HOUSE founded in 1850, in Arles-sur-Tech, Christophe BARNADES, head of AT THE CASOT OF THE FARGA, in Reynes. After some optimizations, 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
Usage : Perfect for individual desserts, mousses, cupcakes 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.
