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Food and wine pairings
Laurent’s All-Chocolate Table
Spiced French Toast Topped with Samaná chocolate petals
For 6 people
PREPARATION TIME
20 min
COOKING TIME
10 min
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.
INGREDIENTS
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
Instructions
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!
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!
See his page