LIGHTLY SMOKED BLACK RICE WITH A RICH CREAMY PUDDING AND PASSION FRUIT JUICE
A diabolically exquisite creation, entirely black, consisting of a smoked layer of rice on top of a creamy pudding beneath, and passion fruit juice. Not to mention the crisp layer: a tile of squid ink.
ONION GRATIN A LA PARISIENNE CONTEMPORAINE
I conceived my onion gratin with creamy onion bubbles decorated with a truffle sauce. A mélange of onion water leaves with bread and parmesan croutons, mustard shoots and extracts of thyme and rosemary.
BARELY SMOKED SOMME EEL, BURNT BREAD AND GRAPE JUS REDUCTION
Two smoked eel bars on a thin layer of burnt toast with cuttlefish ink, topped with a wine reduction, accompanied by two potato cubes stuffed with horseradish. Powerful and full-bodied in flavour, this is a contemporary dish drawing on a recipe from my dear home region: Brittany.
DARK CHOCOLATE ICE WITH CARAMEL MILK
With its light whipped cream, bars of carambar chocolate, opalescent caramel and sparkling cocoa crumble, this dessert is made for lovers of chocolate and life. It combines the art of the grand chef with childhood memories. Taste and emotion, satisfying all of the senses!