The dessert by Bruno Verjus, a self-taught chef awarded with two Michelin stars in Paris, is brilliant: his tartlet is topped with a generous dark chocolate ganache, whose surprising bitterness is balanced by invisible capers and a generous spoonful of caviar.
BRUNO VERJUS' CHOCOLATE AND CAVIAR TARTLET
Bruno Verjus, two-Michelin-star chef at Table restaurant in Paris, is a rarity on the gastronomic scene, where many are self-taught, but not many, as he has, have became chef thanks to a long experience on the other side of the fence: journalist as food critics. With a toque on his head, he doesn't shy away from brilliant ideas, such as this delicious chocolate tart, served with a generous spoonful of caviar, which adds a touch of salt to the sweet world.
Verjus was certainly not the first to bring sturgeon eggs to pastry (who can forget the pairing with nocino by Matteo Baronetto?). However, in this case, the gimmick is deadly, thanks in part to the unseen complicity of the capers, which bring an additional contrast and reinforce the caviar's savoriness, balancing the bitterness of the chocolate. Equally unpredictable comes in a pairing with Vermouth, which, in a glass, intervenes in the flavor game.
CHOCOLATE AND CAVIAR TARTLET
Ingredients for 4 people
- 120g Peruvian dark chocolate
- 1 teaspoon drained capers, or 12g
- 200 g heavy cream
- 6 grams Osietra caviar
- A disc of shortcrust pastry 8 cm in diameter
Procedure
Chop the capers and cook them in the cream over a low heat until they simmer. Remove and discard the capers.
Break the dark chocolate into a bowl and pour over the cream. Mix together.
Pour the mixture into the baked and cooled cake pan lined with baking paper.
Let rest for at least 2 hours on the kitchen grill without touching the refrigerator.
When serving, top with a generous spoonful of Osietra caviar.
Contacts
3 rue de Prague, 75012 Pari
book@table.paris
