The spring menu is launched at the L’Art des Mets restaurant in Saint-Sever with chef Nicolas Fort with a dessert that leaves no one indifferent. A rum baba extraordinary, with strawberries and citrus fruits from Michel Dufau in Eugénie-les-Bains. A “tribute” baba to Nicolas’ father-in-law who left us a few days ago. “The baba was his favorite dessert” explains with emotion our talented chef who wanted to put it on his menu this season.
– CWM
To make a baba as it should be, Nicolas and his team went to refine the recipe at the Linxe pastry chef Francis Desbieys to obtain a perfect savarin. In the end, the cake is divine, the balance is remarkable! The rum caresses your taste buds, the mascarpone cream comforts you and the first fresh strawberries and coulis of the season come to sublimate everything and then of course this savarin so well executed! A high-flying dessert.
– CWM
Of course, there are other very beautiful desserts on the menu at the moment, including the one that marked customers for Valentine’s Day, a “Choux cracker topped with milk chocolate and peanut praline from Soustons”. Notice to gourmands and sweet tooths! To consult the whole menu and book, for example to enjoy the restaurant terrace with the good weather of the moment, go to the website of L’Art des Mets.