Micheline’s gourmet snickers

As inspired as ever in his Eaux-Vives station restaurant, Andres Arocena makes us succumb to a chocolate-peanut dessert. And what a pleasant surprise to find at La Micheline! After a high-flying lunch with the famous stuffed calamari simmered in an ink sauce, or a roasted langoustine tail with panceta, it’s time for a sweet note with a chocolate crunch, a roasted peanut ganache, a choco cream and a miso caramel that adds a salty touch to this dessert. The whole is enrobed in chocolate lacquer, topped with a lacy tuille and accompanied by a quenelle of choco cream. This sweet creation confirms that the marriage between chocolate and peanuts is as relevant as it is comforting.