The chocolate: one of the most popular food type, isn´t it? We love the flavour of chocolate in our desserts. We can also enjoy it pure, as it is. Strong, sweet, bitter, the perfect accomplice to rapidly get some energy and some pleasure. But, chocolate can also be subtle and complex. I want to reveal all the sides of chocolate, also the hidden ones. My goal is to propose associations that you probably never tried before. I will show you that chocolate is an interesting spice to underline the taste of meat, fish or even cheese but also allow the perfect texture to your sauces and salted creams. Chocolate will be revealed to be your best gustatory ally, even more than before. Chocolate will surprise you and delight you, even more than before. I would be pleased to have you at my place to share with you this gustatory experiment.
If you like, I will propose one glas of cider and one glas of red wine to pair with the dishes. But feel free to bring your own wine, if you wish for more.
We will start our odyssey with unexpected marriages of chocolate and sweet pepper, spices, cheese, salt and mushrooms. You will try diverse chocolate bites revealing each time an even more improbable ganache. Who would have thought you could start a dinner eating chocolate?
Poached Peter`s fish stuffed with sweet pepper and fennel ~ white chocolate sauce~ cacao nibs
The first course will ally the tenderness of the poached fish to the the softness of the white chocolate. To counterbablance comes the acidity and sweetness of the sweet pepper. To close, a bit of the aniseed flavour of fennel and a pinch bitterness from the cacao will finally arise. To go with the fish, you will enjoy refreshing marinated and glazed vegetables.
This dish will reveal the full strength of chocolate. Lamb is a wonderful meat whose taste can be subtly underlined by a strong note of black chocolate. The sides will compensate with mild and sweet flavours: the traditional french dauphinoise, the perfect partner to red meat and the elegance of a ravioli filled with fresh figs fused in a cream with a sage pesto.
dark chocolate-pepper-madeleine ~ basil white chocolate mousse ~ chocolate ginger icecream
We will end this menu with a trilogy of chocolate desserts. Chocolate dessert are usually very common. This dessert will show you that chocolate dessert can be surprising if combined with the right ingredients. Different chocolates will be combined to different spices and herbs to make this last dish of the evening as surprising and novel as the previous dishes of this menu.