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If I had to define what makes me think of Lafont, it’s the juniper brandy for the traditional side that the brand inspires me.
The simplicity of this dessert is overwhelming, yet very elaborate. It is a tribute to freshness.
Like an embroiderer, Morgane Raimbaud weaves the meringue with her fine fingers like a spool of thread that she unwinds to welcome the citrus fruits, like a path that links her to her story, for the time being, that of her winning dessert at the French Dessert Championship, called Les sentiers de l’Esterel.
“We find the kumquat, worked whole as when I saw it in a garden in the Esterel, but also declined in several textures and cooking. Its brother, the limequat, brings pep and awakens the taste buds. “Finally the pine nut, brings sweetness and greediness in this plate.
To find the smell of resin that my nostrils smelled during this walk, the pine is used in infusion in the form of thorn, bud or pine cone, it combines subtlety and power at the same time.
To dress, Morgane starts by laying out this delicate pine meringue coil, then adds the citrus salad tied with limequat marmalade.
Then she pockets a few balls of pine whipped cream and places thin slices of fresh kumquat and limequat on top, along with atsina cress shoots.
She finishes by arranging the frosted kumquats on either side of the meringue, some lemon caviar tips, and finally the pine powder in a fine rain to finish the plate.
Fragile object to be enjoyed without delay!
Morgane Raimbaud has quickly made a name for herself in the world of gastronomy. A two-time French dessert champion in the "junior" and "professional" categories, she has been the pastry chef at Alliance restaurant since July 2018.
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If I had to define what makes me think of Lafont, it’s the juniper brandy for the traditional side that the brand inspires me.
Friday, June 28, 2019, Alexandra AVRAM, the brand’s marketing director was live on EUROPE 1 to discuss the LAFONT brand and more specifically the LAFONT 1844 X Louis Marie de Castelbajac collection.
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