Avant-garde

Deep and sweet aromas of a Parisian flan (French custard pie) served with rum spiked whipped cream and almond pralines – pure indulgence! Silky smooth mouthfeel at first, soon followed by black tea tannins and culminating in a spicy/sweet explosion of a dark sticky Jamaican ginger cake. With the addition of water sumptuous black truffle sabayon, chocolate and raspberry mousse accompanied by a petite madeleine, very different now on the palate with the French oak stepping back and the bourbon cask taking centre stage. This was transferred after nineteen years, having been in a first-fill ex-bourbon cask, into a second-fill French oak barrique.