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Sandro Micheli, chef pâtissier du restaurant Alain Ducasse à l’Hôtel de Paris réserve une place de choix aux produits de la Riviera pour créer des desserts d’une grande délicatesse. Il y a toujours une touche de surprise - qui excite l’intérêt sans jamais désorienter – notamment grâce au jeu de textures ou à l’utilisation d’ingrédients inattendus. A découvrir cet été le Soufflé chaud aux amandes et abricots Bergeron qui renferme en son cœur une compotée d’abricots vanillés. Servi avec un sorbet et un granité à la groseille. Sous le granité se cache une délicate pana cotta aux amandes… Ce dessert aérien ponctue avec légèreté la fin du repas. Accéder au site du restaurant: http://goo.gl/N5XPnd Photos Pierre Monetta


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