La Poire de Matière

A gourmet return to the Matièrerestaurant, which never ceases to delight gourmets. By now, you’re familiar with these instigators of taste: Freddy Garanjoud, who officiates with brio behind the stoves, and Lionel Schneider, who delights us with phlegm and style as he juggles bottles in the dining room. For the end of the year, it’s on a sweet note that the chef honors us with a marvelous pear and chocolate dessert. In the spirit of a Belle Hélène pear revisited, the fruit is poached in a vanilla and star anise syrup, escorted by chocolate cream, chocolate ice cream and puffed buckwheat. A sweet note of gourmet elegance to round off an eventful year for this restaurant, which never ceases to surprise.