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Food and wine pairings
Laurent’s All-Chocolate Table
Spiced French Toast Topped with Samaná chocolate petals
CLASSIC WINE PAIRING
The finesse of a Côtes-de-Bourg pairs wonderfully with the spices in the French toast and holds its own against the powerful tannins in the dark chocolate.
ORIGINAL WINE PAIRING
A Merlot-dominant Fronsac wine with a few years of aging pairs wonderfully with the spices in the French toast, truly conveying the bouquet obtained through ageing.
1 baguette of hard bread
1 knob of butter
1 bar of dark chocolate (70%)
200g of milk (i.e. 20cl)
50g of caster sugar
2 whole eggs
1/2 pod of vanilla
Spices: A pinch of ground cinnamon, 1/2 green cardamom seed
In a mixing bowl, mix together the sugar and eggs then add in the milk and vanilla. Cut 6 thick slices of bread, lengthwise, soaking both sides in the egg mixture. Heat a frying pan with a knob of butter (medium-high heat) and brown both sides of the soaked bread slices.
Presentation: Place the toast on a plate. Using a peeler, grate the chocolate bar until the French toast is completely covered. Eat while still warm!