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Food and wine pairings
Laurent’s All-Chocolate Table
Classic wine pairing
A melt-in-your-mouth pairing with this round, Merlot-dominant Saint-Georges Saint-Émilion and this chocolate nut pie.
120g of butter (remove from fridge 10 mins before making the crust)
90g of icing sugar
30g of ground almonds
250g of pastry flour (T45)
1 whole egg
Dark Chocolate Ganache:
300g of dark chocolate
200g of single cream (i.e. 20cl)
3 whole eggs
60g of nuts (almonds, macadamia nuts, pecans, pistachios, hazelnuts, walnuts, etc.)