Quince tarte
On a base of crispy sweet pastry, the chef exploits all the aromas of the quince fruit and plays with the cooking methods to compose a palette of textures and flavours. A delicately acidic quince compotée, cooked with cider vinegar. The sweetness of the jelly made with the cooking water of the fruit which gives it its pretty pink colour. The pep of spicy quince pickles. The roundness of a Chantilly with herbaceous and vanilla notes of melilot. The freshness and crunch of elegant quince "flowers" cooked in syrup. The fragrance of spices and dried lemon peel.
To share: 6 persons or individual.
Composition
Sweet pastry. Quince compotée with cider vinegar. Quince jelly. Melilot* infused whipped cream. Quince pickles with cider vinegar and spices (anise, cinnamon, vanilla, cloves). Fine quince petals in syrup. Dried yellow lemon peel. *Dried herbaceous plant.
Allergens
Allergens: milk, nuts, gluten, eggs, fish gelatin.
Tips
Tips: available for order until 29 January.
The catalogue
Special orders
An event, a party, a reunion, a question, contact us for all your particular requests.
We will take care to answer you as soon as possible, thank you for your confidence, Nina Métayer.