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Gustatory application of the METHOD

Espaisucre desserts are best expressed in a dynamic set, as a tasting menu, And just as in the salty world, its order is marked by a strong intention of graduation at the level of lightness (light, rotund), temperature (cold-warm-hot) and consistency (watery-dense).

CHOCOADDICT-VALRHONA

Chocolate traditionally has always been “the bad guy” that nullified and abused tastefully from the rest of the ingredients that accompanied it.

The CHOCOADDICT-VALRHONA menu aims to turn chocolate into a more civilized and friendlier ingredient that accompanies and does not impose its gustatory supremacy over the rest.

In this menu chocolate is not necessarily the protagonist.

At ESSENCE we say no to chocolate tyranny and yes to an associative and friendly chocolate that complements and makes better the rest of your traveling companions.

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3 salty tapas

5 desserts

3 sweet tapas

           GREEN YUZU CHOCOLATE -VALRHONA

Yuzu-Valrhona + yuzu + shiso + vodka + green apple

           HARISSA IVOIRE CHOCOLATE -VALRHONA

Ivoire-Valrhona + raspberry + pomegranate vinegar + lychee + rose + harissa

           GOAT + CARAMEL DULCEY CHOCOLATE -VALRHONA

Dulcey-Valrhona + goat kefir + caramel + egg yolk + licorice + mint

           PORK GUANAJA LACTÉE CHOCOLATE -VALRHONA

Guanaja lactée–Valrhona + pineapple + lard + coffee + galanga

           SMOKED GUANAJA 70% CHOCOLATE -VALRHONA

Guanaja 70%-Valrhona + smoke + vanilla + lemon