LAVA, where asparagus flames and chocolate froths
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.
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