Bistrot French toast

As the cold sets in and the snow spreads its white mantle, what could be better than top-flight bistro cuisine prepared to the highest standards? The chef at Bistrot du Lion d’Or in Carouge, Romain Desvenain, delivers a gourmet score to our delight. His pithiviers of mallard, foie gras and tangy beet and his Apicius duck, eggplants and black garlic from Montreux are already a hit with gourmets. Today, it’s for his dessert that this talented chef is featured in today’s Food Letter; composed of a slice of thick brioche reminiscent of the French toast of his childhood, accompanied by hazelnut ice cream, caramelized Piedmont hazelnuts and a chocolate gianduja sauce, you won’t be able to resist the temptation.