La Pinte des Mossettes

Chef Nicolas Darnauguilhem is finally back in Thursday’s Food Letter. Having just reopened his Pinte des Mossettes, the chef is already offering an anthology menu that’s right up his alley. Comfortably seated behind the stove in the middle of the Fribourg Alps, he concocts a dessert straight from his creative imagination. First, a cranberry juice seasoned with fermented honey, enhanced with fir-tree oil and a strawberry brunoise. Then, in another bowl, the chef makes a rhubarb cake with a few strawberries poached in syrup and fig leaf ice cream.