Next came another Michel Bras’ signature dessert dish. In 1981, Michel Bras created the chocolate coulant – chocolate cake with a warm liquid interior, often called fondant. He applied for a patent for his creation, which has been subsequently copied all around the world. It was our great honour to come to his restaurant and to discover a variation of his own invention.

Today, the variation was an orange syrup fondant and a red sweet wine sorbet with a touch of minced ginger at the side. The sweet shortcrust pastry was crumbly outside but soft inside, soaked with the well balanced citrus-sweet warm orange syrup. It was just stunning!  The freezing cold sorbet also offered a nice sensational temperature twist.  I know that I already commented that the gargouillou was the best vegetable dish ever, and the aligot was the best side dish ever, but I really have to add this dessert into the “best ever” list. This dessert alone is enough to make you coming back to this restaurant. 

The second dessert was pineapple wrapped with banana cream inside. A light, yet delicious dessert.  Our dessert courses came with a glass of sweet wine, Rivesaltes Ambré, Domaine des Chênes 2001, walnut aroma with an intense sugar and alcohol flavour.

Banana cream wrapped with pineapple confit	Chocolate ice cream / crystallized balsamic leaf

Next came our last dessert, a chocolate ice cream topped by a crystallised balsamic leaf.  It wasn’t particularly amazing.  The leaf’s herby bitterness along with the bitter dark chocolate was actually quite unpleasant.

Finally, we were provided with a variety of petits-fours to conclude our meal, such as orange, coconut, pineapple and chocolate popsicle balls.

Overall, we had a few best dishes of our life this evening. Without a doubt, we have to say this meal was one of the best and we have already decided to revisit Michel Bras again next year!