Bologna’s chocolate tart

Soon to be published on Instagram, dinner on the terrace of the Bologna was a sweet moment of happiness. After all too many cloudy and rainy days, what a joy to be outside to savor the wonderful cuisine of chef Xavier Vuillez. But it’s for dessert that we stop off this week at rue Necker. After savouring marvellous zucchini flowers followed by poultry in yellow wine, the chocolate and yuzu tart with its homemade Sichuan pepper sorbet is a bold and assertive choice. While retaining the gourmet DNA that characterizes the restaurant, each bite is like a light whiplash that revives the palate as the meal draws to a close.