Transposition inspired by the 1925 cocktail recipe called “Champs-Élysées” – page 28 of Nina Toye and Arthur H. Adair’s book.
- Savarin pastry soaked with Cognac + sugar syrup [Cognac, Amami black sugar, lemon zest]
- Cognac – Pierre Ferrand 10 Générations
- Yellow Chartreuse cream [crème Fleurette, Mascarpone]
- garnish : thin pear slices, chocolate, edible dried flowers
