Chocolate from Matière

For the second time in Thursday’s Food Letter, the restaurant Matière is the talk of the town for its gastronomic diversity. Indeed, the duo manages to provide us with both sweet and savory taste sensations. After last week’s exceptional scallop carpaccio, it’s impossible not to tell you the story of the wonderful chocolate dessert imagined by chef Freddy Garanjoud and his partner in the kitchen Clément Masson. The chefs start by filling the bottom of a lightly baked chocolate tartlet with a chocolate ganache. The whole is then covered with thin chocolate slices grated with a mandolin, and served with chocolate ice cream and a few hazelnut slivers. For chocolate lovers, you’ll be telling me all about it…