Chocolate

Rhubarb semifreddo with baked rhubarb, licorice ganache, almond- and browned butter cake

Rhubarb is the most delightful dessert component of spring, and here we serve it in the form of a semifreddo (like a frozen mousse), complemented by baked rhubarb. To this we break off with a fine almond cake with browned butter, a discreet licorice ganache an...

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Orange macaron with sea buckthorn sorbet, variation of chocolate and marinated blood orange

Who doesn't like macarons? Here we'll treat you to a really delicious version. In our version we take the wonderful southern european oranges and pair them with two versions of chocolate. We also make a tasty caramel sauce infused with orange to tie the whole ...

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Rape seed cake with chocolate ganache, chocolate nougatine, Italian merengue and pumpkin sorbet

Serves 10 Pumpkin sorbet 1                    Butternut pumpkin 1                    Lemon 200 g            Sugar 300 g            Water 80 g              Glucose syrup 4,4 g             Agar agar Cut the pumpkin into small cubes. Press the juice out of the pumpkin using a juicer.  Save the flesh and dry in an oven at 80°C. Bring […]

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