Chocolate inspiration
Edouard Amoiel
09 février 2023
It's the turn of talented pastry chef Lukas Navickas of Aubonne's Njørden restaurant to feature in this week's dessert section. With this magnificent sweet opus based on milk chocolate and passion berries, he proposes a pain de Gênes cocoa cookie, a sweet cocoa paste, caramelized cereals, an Azélia chocolate ice cream (with a touch of hazelnuts) infused with passion berries.
It’s the turn of talented pastry chef Lukas Navickas of Aubonne’s Njørden restaurant to feature in this week’s dessert section. With this magnificent sweet opus based around milk chocolate and passion berries, he offers a pain de Gênes cocoa cookie, a sweet cocoa paste, caramelized cereals, Azélia chocolate ice cream (with a touch of hazelnuts) infused with passion berries. An exotic, peppery approach to a dessert that seduces with its originality.
