Marrongavé

Ardèche chestnut cream, Isigny cream, Gavottes, pears, dried pineapple/mango/papaya, oilseeds and candied chestnuts

Inspired by the recipe from Audrey Saunders' 2006 "French Pearl" as well as page 45 of François Chartier's book "Papilles…

Inspired by Eric Tecosky's recipe "Surfer on acid", and Marco Dionysos's "Chartreuse swizzle" 3 cl Jägermeister3 cl Koko Kanu Rum1,5…

Pama - pomegranate liqueurLambrusco - Tre Medaglie Amabile Sorbara DOCsugar and lime