Bruno Verjus’ fabulous chocolate tart

Take a seat in front of the stoves of the Parisian restaurant Table by chef Bruno Verjus is a precious gift. Every second is counted, so much so that time is considered a rare commodity. We’re in the theater, seated in front of actors with sharp knives and sharp palates. One dish follows another, each more exciting than the last. How do the chef and his brigade achieve such a level of creativity? I could go on and on about each dish – I’ve done that before – but in these few lines, I wanted to tell you about his incredible dessert, because this chocolate tart infused with capers and hazelnut oil, accompanied by caviar, is not lacking in audacity. Flavors collide and complement each other: sweetness, iodine, bitterness, chocolate, crunch, creaminess, saltiness… it’s all there. A stunning dessert to punctuate an equally stunning lunch.