Bergamot extract has a zesty, citrusy, fresh but not very tart flavor. A fresh smell, green, of teas, slightly pungent and resinous (pine). We perceive a note of rose but remains very slightly smoked, iodized.
In cooking, it is associated with citrus fruits in a flan, a sorbet or a lemon mousse, in a fruit coulis, a jelly, a jam, an apple-bergamot charlotte, almond-bergamot cakes, pear-vanilla, and bergamot entremet. It also goes very well with chocolate, grilled fish (mackerel, sardines) on skewers, or in papillotes.