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😍 5/5 - A very nice experience
By 👻 @Laurent C, 11/02/2023 3:00 am
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Very nice experience Hélène Darroze’s signature dessert First act: presentation of a plate, where the decor is set little by little. Two subjects come into play. Second act: What follows is the solemn arrival of a cart carrying three vintages of Armagnac. The staging of the ceremony can begin. Third act: they cut your baba in two lengthwise, the edge of the knife presses on the firm shell of the cake, and sinks softly into the crumb, it’s already the beginning of pleasure, the palate is in turmoil. Then comes the explanation of the different vintages of Armagnacs with their aromatic specificities, their complexities, the spices, the roundness, the vanilla, the hazelnut, the perceived level of alcohol, the strength. The choice of vintage is now up to you, and the feeling of influencing your own dessert... Like a spectator at an Ariane Mnouchkine play. In the end I decide: half 1975, the other half will be 1989… Classicism, the love of an enhanced spirit rounded with softer aromas seduces me and takes me back to my natural inclinations. The liquid spreads slowly and soaks the brioche. The baba has just been created in front of you with Armagnac! Then the saffron whipped cream is added, bringing color and lightness, like a cloud. And the firm pear caramelized with honey… Who seems to be waiting for his turn, like a cello in an orchestra, bringing his range at the appropriate moment. I am then advised to take a little of each in one bite So what … There…. A fireworks display appears in the mouth: The soft texture of the baba, soaked in armagnac, wet, whose alcohol brings a warm and round presence, the cloud of whipped saffron cream, with a soft, fresh texture, of which we anticipate a dense structure in the mouth but which at the same time The opposite evaporates like a mist and the piece of firm, caramelized pear which neutralizes the alcohol and gives a real chewiness to the mouth while being sweet... So you close your eyes, you refocus on your inner self and you savor this moment of ephemeral happiness that the poetry of the dishes offers you.
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