A rum-free baba by Monboussin
At Restaurant de la Plagesummer is in full swing. In three facets – the Restaurant, the Buvette and the electric bikes – the change of season is on the plate and on the go. In mid-July, Jean-Briac Monboussin and his team unveil a summer menu where freshness and simplicity reign supreme. There’s no pastry demonstration here, just instinctive cooking shaped by inquisitive chefs. To round off a good meal, a dessert that remains true to the house’s guiding principles: seasonality, traceability and unadulterated pleasure.
A baba like no other
A revisited classic opens the summer sweets ball. Jean-Briac Monboussin abandons the traditional rum baba for a brighter, lighter version: a black cherry liqueur baba. This famous airy cookie is topped with a Madagascar vanilla ganache and seasonal red fruits: strawberries, blackberries, raspberries, creating a tangy tableau.
The syrup, worked like an infusion, blends fruit tails, citrus zest, meadowsweet and Montreux black cherry brandy. Basil oil, poured in at the end of the preparation, completes the ensemble, balancing sweetness and freshness. The result? A dessert full of contrast, airy and fruity, recalling the flavors of childhood with the precision of a well-mastered score. “At Restaurant de la Plage, we like to cook simply, but never simplistically,” admits Jean-Briac.
Solar cherry
A seasonal baba that embodies the spirit of the house. There’s no flashy technical demonstration here, just controlled freshness and real attention to detail. On the plate, the cherry is sunny, the basil adds a vegetal touch and the vanilla plays the gourmet card. Nothing overpowering, everything is designed to end the meal on a lively, light note. And for those who wish to prolong the experience, the other sweets on the menu, including the timeless Onctueux au chocolat and Abricot Valaisan, also promise their share of simple but heartfelt pleasures.
