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Food and wine pairings
Laurent’s All-Chocolate Table
Acquerello Risotto over a Thick Cocoa Sauce with Tartine of Ceps
CLASSIC WINE PAIRING
A full-bodied pairing for robust palates! This pairing proves how Bordeaux wines know how to match the astringency of chocolate.
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