Le Chat-Botté

A new chef means a new dessert menu. Le Chat-Botté‘s pastry chef, Kevin Ollivier, offers us a dessert based on chocolate and roasted, smoked vanilla, made expressly for chef Mathieu Croze’s official arrival behind the stove. The dessert features Orfève 75% chocolate jelly, chestnut honey, a cocoa tuile coating a warm hazelnut praline and pine nut tartlet, and a chocolate mousse. On top, a honey vinegar reduction and a few chocolate shavings complete this magnificent dessert… all accompanied by a smoked and toasted vanilla ice cream.