LAVA, where asparagus flames and chocolate froths

Emilie Lesur | 5/5/25, 11:12 AM

At LAVA, cuisine flirts with instinct and fire. A table where raw ingredients meet flame for daring creations, like this surprising combination of garlic, chocolate and asparagus.

In the vibrant heart of the city, LAVA is more than just a restaurant: it's a sensory experience, a fusion of fire, smoke and finesse. Here, every dish tells a story, every plate is a territory of exploration, between daring vegetation and the ancestral gestures of fire cooking. The chef, a veritable alchemist of taste, plays on contrasts to turn codes upside down.

Among the creations that leave a lasting impression (and a lasting impression on the taste buds) is a surprising combination that sums up the spirit of the place: Garlic - Sesame - Chocolate - White Asparagus. An appetizer as disconcerting as it is seductive, served as a springtime nod to the earth and the shade of the grill.

Recipe

Ingredients

6 garlic cloves
8 white asparagus spears
10 cl milk
40 g dark chocolate
Dark-roasted sesame seeds
Salt

The steps

Prepare the garlic: peel and clarify the cloves, boiling them for a few minutes to soften them. drain, then grill on the barbecue until lightly caramelized.
Chocolate-garlic cream: heat the milk in a saucepan, add the chocolate pieces and stir gently until melted. Add the roasted garlic and blend until smooth. Set aside. For a lighter texture, whip the cream in a siphon before serving.
Prepare the asparagus: cook in boiling salted water for a few minutes (they should remain crunchy), then grill quickly on the barbecue for a nice color.
Breadcrumbs: cut asparagus into sticks and roll in black sesame seeds.
To serve: arrange the asparagus on the plate and add a cloud of chocolate-garlic cream from the siphon.

This dish embodies LAVA's DNA: the power of fire, the delicacy of vegetables, and that touch of the unexpected that lingers in the mouth. discover it without delay.

These news might interest you

News & Events

Thierry Pruvot, a Pré Catelan legend takes his leave

After more than four decades of service at the prestigious Pré Catelan, Thierry Pruvot, emblematic room manager, bowed out in January 2025. An emotional departure welcomed by the profession.

More information

Chef de service Thierry PRUVOT

Restaurant Le Pré Catelan
75016 PARIS

Tables & Chefs

Pierre-Jean Quinonero in 5 desserts

Pierre-Jean Quinonero, pastry chef at the Grand-Hôtel du Cap-Ferrat, takes a look back at five of his creations that have marked his career and perfectly represent his world.

More information

Pastry Chef Pierre-Jean QUINONERO

Restaurant Le Cap - Grand-Hôtel du Cap-Ferrat
06230 SAINT-JEAN-CAP-FERRAT

News & Events

10 great restaurants where you can (also) don your kitchen apron

People no longer come to restaurants just for lunch or dinner. At a time when cooking secrets are no longer the preserve of top chefs, people come as early as 9am to put on their apron... before unfolding the napkin on their knees.

Read

Tables & Chefs

8 terraces to eat well and enjoy the sun in Paris

Spring is well and truly here in Paris, and the urge to dine al fresco is growing. Here are eight addresses where you can soak up the sun and enjoy a good meal at the same time.

Read

News & Events

Julien Allano brings Bonnieux to life with four new gourmet addresses

One year after opening JU - Maison de Cuisine in Bonnieux, Julien Allano is inaugurating four new outlets. A bistro is soon to open, but that's not all!

Read

Tables & Chefs

Who was Antonin Carême? The first chef

On April 30, 2025, Martin Bourboulon's "Carême" series will be available on the Apple TV+ platform. Find out who Antonin Carême was, culinary genius and protagonist of the French production.

Read