On the menu: Flavours from our garden
We visited La Colombe after their recent refurbishments, and particularly enjoyed this spectacular finale to a very fine lunch. We asked Executive Chef James Gaag to tell us the story behind this unique sweet ending.
Chef James Gaag: The way we do the menu at La Colombe is more of an evolution than changing everything in one go. So this idea actually started a few seasons ago, when we had stumbled across a cork log, which we filled with chocolate soil and plated our petit fours on.
Oh, yes, we remember that (including one of our dining companions also eating most of the chocolate soil!). Continue reading “Story of a Plate: Petit Fours at La Colombe”