VII · Final mignardise

Samana chocolate

Valrhona 70% ganache quenelle, fleur de sel, 24-carat gold leaf.

The story

The story of one course.

The final restraint. One quenelle, nothing else. Valrhona Samana 70% chocolate from the Dominican Republic, whipped into ganache for 12 hours with pure cocoa butter. Quenelled with a heated spoon, placed on black slate. Three flakes of Guérande fleur de sel, a shard of 24-carat gold leaf. The only dessert on the menu — because perfection cannot be diluted.

Source · Season · Wine

What you should know.

Provenance

Valrhona · Dominican Republic

Bean sourced direct from producer

Seasonality

Year-round

The menu changes each morning — this course only appears on dates when the produce reaches its peak.

Sommelier's pairing

Banyuls Rimage 2019

Domaine de la Rectorie · French Catalonia

Black fruits, soft spices — cuts the chocolate without crushing it.

The composition

Each component, named.

  1. Valrhona Samana 70% chocolate
  2. Pure cocoa butter
  3. Guérande fleur de sel
  4. 24-carat edible gold leaf
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