Essential oil of Furocoumarin-free Bergamot

Use: 2 drops of the mixture on the depigmented area 2 times a day until there is a noticeable improvement.

Aroma-Zone Note: Lemon and Bergamot essential oils are photosensitising. Do not expose to the sun after applying this preparation. We advise you to use furocoumarin-free Lemon and Bergamot essential oils, which are not phototoxic.

Method: Mix the essential oils and let the blend sit for at least 4 weeks, then dilute in 150 ml of Jojoba oil or alcohol (5% concentration).

Use : Caution, this blend is photosensitising and should not be used if you are exposed to the sun. Therefore, it should be applied in the evening or on parts of the body that are not exposed to the sun.

Aroma-Zone tip: Use Lemon and Bergamot furocoumarin-free essential oils (furocoumarins are the compounds responsible for the photosensitising effects of essential oils).

Method: Mix the essential oils and let the blend sit for at least 4 weeks, then dilute in 100 ml of Jojoba oil or alcohol (10% concentration).

Method: Mix the ingredients in a spray bottle and shake vigorously. Leave to stand for 4 days to allow the different substances to amplify their effects through synergy. Stir occasionally and store in a cool, dry, dark place.

Use: Apply or spray on deodorant after showering, or at any time of the day if necessary.

Method: In a thick-bottomed saucepan over a low heat, melt the dark chocolate broken into pieces with the vegetable margarine and the light cane sugar. Leave for a short time; as soon as the squares are soft, remove from the heat and wait a few moments before stirring. Add the eggs, one after the other, stirring well. Add the 6 drops of essential oil and mix before adding the rice flour and baking powder. Pour the pastry into a small lined tart tin and bake at gas mark 6/7 for 25 minutes. Leave to cool before serving.

Method: Chop the leek, celery and onion. Chop the garlic. Place the vegetables in a pot along with the bonito flakes, pink peppercorns and kombu seaweed. Sprinkle with the Mirin wine and 1 teaspoon of Tamari. Season with pepper. Boil the mixture in 1 litre of water for 15 minutes.

Prepare the sauce: in a bowl, mix together the chopped ginger, chopped shallot, 1 chopped garlic clove, dried seaweed, parsley, the remaining Tamari and a pinch of Sichuan pepper.

Plunge the live lobster in your 1st preparation for 5 minutes. Take it out, cut it in half and generously drizzle the sauce over its entire length. To prepare the vegetables, start by cooking the unpeeled vitelotte potatoes in water for 25 minutes, then peel and slice lengthways. Steam the romanesco cabbage for 4 minutes and season with salt. Cut the squash into melon-style slices and steam for 4 minutes.

Drizzle with 3 tablespoons of olive oil.

Method: Chop the figs. Wash the lamb's lettuce. Cut the ham into thin strips. Cut the Gruyère into small cubes. Finely chop the garlic. Add the walnuts. Place all the ingredients in a salad bowl.

For the vinaigrette: start by mixing the Oumpkin seed oil and essential oil well. Add the vinegar. Season to taste (salt and pepper). Mix the vinaigrette with the salad. Serve chilled.