Food and wine pairings

Laurent’s All-Chocolate Table

Acquerello Risotto over a Thick Cocoa Sauce with Tartine of Ceps

Acquerello Risotto over a Thick Cocoa Sauce with Tartine of Ceps

For 4 people


60-70 min


20-25 min


A full-bodied pairing for robust palates! This pairing proves how Bordeaux wines know how to match the astringency of chocolate.


An aged sweet wine brings plenty of finesse to this pairing. The texture of the risotto fits right into this pairing, enhancing its roundness then leaving room for the more developed cocoa aromas!


250g of risotto rice
1 white onion
2 tablespoons of olive oil
1 vegetable bouillon cube
1.5L of water (room temperature).

Tartines of Ceps and Thick Cocoa Sauce:
150g of ceps (porcini mushrooms)
1/3 fresh-baked baguette
2 squares of 100% dark chocolate
Vegetable bouillon (made beforehand)
6 knobs of unsalted butter + 10g of unsalted butter
1 tablespoon of parmesan cheese powder


Risotto: In a pan, boil the water and add the vegetable bouillon cube. Finely chop onions and set aside. In a high-sided frying pan, heat the olive oil (medium heat), then add the onion. Sauté onions until translucent, stirring frequently with a wooden spoon to make sure they don't stick. Add the rice. Stir frequently until the rice becomes translucent, too. Then pour the bouillon into the high-sided frying pan. Set aside a small amount of the bouillon. For 18 minutes, stir the rice in the bouillon. Set the rice aside in a mixing bowl.

Tartines of Ceps (Porcini Mushroom) and Thick Cocoa Sauce: In a frying pan, place 10g of butter over medium heat and brown the ceps. Set aside in a mixing bowl. Take the vegetable bouillon made for the risotto and deglaze the pan the ceps were cooked in, reduce. Add 1 big knob of butter, then using a whisk, beat the mixture to thicken the sauce slightly. Once it's thick, take the squares of 100% dark chocolate and fold them into the sauce. Let stand. Preheat the oven to 140°C In the meantime, take the risotto, put it into a frying pan on low heat. Add a knob of butter and the parmesan so as to thicken and reheat the rice. Cut four nice sized slices of bread. On each one, spread a knob of unsalted butter and bake them in the oven for a few minutes until golden. Presentation: Dress a plate with the risotto over the sauce. Top off with still-warm tartines of ceps (porcini mushrooms).

Laurent Favre-Mot

Although Laurent Favre-Mot's offbeat universe may catch you off guard at first, it will amaze you once you've tried his original and yummy pastries. The subtle combinations of his creations are bewitching. Chocolate lovers, take note!

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