We started our culinary adventure with a Sea Salt Caramel Tart – Lucie skilfully filled hazelnut pastry with sea salt caramel and raspberry compote then topped it up with hazelnuts and ganache. Next we had a Moelleux Au Chocolate – chocolate fondant with Kinako bean ice cream and crystallised pistachios.
This is the place to mention that all the ice creams used in the dessert bar are made in house and are churned to order. By using a special machine it is possible to churn small amounts so it is always fresh and the ice cream is extremely smooth. Apparently it’s one of their best sellers and we now know why!
We then followed with a palette cleanser - Pomme Granita. (Basically this is a freshly tasting ‘sorbet’ type dish that enables you to continue with the chocolate explosion). It consisted of apple spaghetti soaked in lime syrup (to stop it from oxidising – or going black for you and me), apple jelly (made with agar agar instead of jelly which gives it a melt-in-the-mouth texture as well as making it vegetarian), topped with crème fraiche and apple granite (frozen apple juice crystals). We all agreed this dish was deliciously refreshing and stands on its own.
We were now ready to continue to the ‘main course’ – Foret Noire – a dark chocolate casket filled with a dark chocolate mousse and a kirsch cream, pistachio ice-cream and a cherry compote. And finally we finished with one of the house Coupe Sundaes – Madagascar vanilla ice cream, chocolate sorbet with fresh orange compote and roasted piedmont hazelnuts served with chocolate sauce.
A Japanese tea completed the ‘meal’ and was definitely needed by the time we completed all of the ‘courses’.
Continued in next post - titled 'I'm in chocolate heaven! 3'
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