Food scientists talk about “mouthfeel”—the physical sensations in the mouth produced by a particular food. Picard’s pistachio log is a masterclass in mouthfeel. It isn’t just about taste; it is about the physics of eating. The resistance of the chocolate, the yield of the mousse, the shatter of the pastry, the grit of the biscuit.
Humans are hardwired to enjoy textural variety. It signals nutritional complexity. A mushy food feels like baby food; a crunchy food feels vital and interesting. The “angel hair” layer is the key to this product’s success because it creates a high-contrast mouthfeel.
For €28.99, you are buying entertainment for your tongue. The dynamic nature of the texture prevents “flavor adaptation”—where you stop tasting the food after a few bites. The crunch wakes up the taste buds every time.
This focus on mouthfeel is what makes the viral Dubai bar so popular, and Picard was wise to preserve it. If they had just used pistachio flavor without the crunch, it would have failed. The crunch is the point.
It is a dessert that feels good to eat. It is tactile, physical, and satisfying. It engages the body as well as the mind.