Room for a little Dessert?

I have never tried any of these. I'm a BARBARIAN! :-(

What's a Louis XV? Oh, I'll go for it. Pot luck, why not?

Everything else will give me the wind, And you don't want that!

What I want is a tiramisu but I'll settle for Bitter chocolate cup, brioche, chocolate sauce.

ban louis xv

FIGS

I don't know about the food but it's one hell of a room...
http://www.gayot.com/images/travel/france/monaco/louisxv.jpg

A bit of research reveals that the Louis XV is a chocolate cake with crispy praline with bits of gold leaf on it. Rich.

And here it is...
http://www.amabilia.com/images/LouisXVaucroustillantdepralin.jpg

What is it modestly hiding under its skirt?

I wish their was a Baked Alaska. I've never had Baked Alaska. I've plumped for the ice-creams and sorbets. The others seem kind of fussy and I'm full up as usual after my meal.

Here's the recipe - translated from the French by Google. Before diving into the cupboards though - beware this is for 21 people.

Ingredients:

The resident of Dax hazel nut
1 kg of hazel nut powder
1 kg of caster sugar
800 G of egg whites
400 G of sugar freeze
The apparatus feuilletine
1,2 kg of praline-flavoured ice cream
600 G of feuilletine
300 G of cover ivory
Chocolate mousse
800 G of fool paradise (ingredients and receipt below)
700 ml of cream floweret
The fool paradise
1 kg of chocolate
900 ml of cream floweret
1,2 kg of sugar
500 ml of double cream
500 G of powder cocoa
1,5 liter of water
The trimming
Chips of milk chocolate
Break into leaf of gold

Preparation:

Clothes industry of the fool paradise
This fool will be used of foam and glazing. The preparation must be made the day before.
To crush the chocolate very finely.
To carry the cream floweret to boiling.
To pour on the crushed chocolate. To mix well.
To prepare a sauce with the chocolate: to make boil 1,5 liter of water with sugar, the cocoa and the double cream.
To mix 1 kg of fool paradise with 1 liter of sauce with the chocolate. To reserve 24 hours with the expenses.

Clothes industry of the resident of Dax
To mix the hazel nut powder and the caster sugar.
To assemble the egg whites to the beater, by tightening them little by little with sugar freezes.
To incorporate the hazel nut-sugar mixture delicately.
To smooth the apparatus on a plate furnished with a greaseproof paper sheet of 40 cm X 60 cm.
To cook 10 mn with ventilated furnace with 190°C (375°F). To let cool.
To cut out the resident of Dax in discs with a punch 10 cm in diameter.

Clothes industry of the apparatus feuilletine
To crush the cover ivory and to dissolve it with the bain-marie with the praline-flavoured ice cream.
To add the feuilletine. To mix the whole well.
To deposit the discs of resident of Dax in low circles 10 cm in diameter.
To paper apparatus feuilletine. To reserve for the expenses.

Clothes industry of chocolate mousse
To assemble the cream floweret.
To moderate 800 G of fool paradise.
To mix the two masses delicately.
In filling the circles and smoothing. To block with the freezer.

Completion and presentation
To unmould the desserts.
To freeze with moderate fool paradise.
To pose the Louis XV on a round plate of average size.
To decorate the dessert with chips of milk chocolate and a sheet with gold.

Yeah, I'd say that was moderately fussy.

I was a dame blanche. and some gaviscon.

WANT WANT. But yeah I'm a white bitch. ;-)

Milk ice cream and “fleur de sel”, croquant/caramel with curdled ewe milk.

This intrigues me.

difficult to choose between that and the figs.

I would say the figs, but I bake them all the time at home. In which case, I'm intrigued by the mascarpone sorbet, so I'll take the strawberries.

What I would like is for the waiter to push the cheese trolley over and leave it next to my table for half an hour.

I almost always go with a dark chocolate selection, so probably the bitter chocolate cup. That being said, I'd like to see every one of these and probably try them all.

Madchen also OTM about the cheese tray.

This restaurant has a cheese trolley of wonder

Gotta be the wild strawberries with Mascarpone sorbet. I have never been a big rich dessert fan, especially at the end of a big meal. Although that Louis XIV does look pretty fantastic.

I'll take a chance on the rum baba. You can choose my rum for me cuz I'm not up on my Better Rums.

salted ice cream?? GIMME

aka NOM D'EATH

probably take the bitter chocolate cup over the strawberries

Figs for me, because honey ice cream + figs in salted butter sounds completely yum. If they are out of that by the time it's my turn to order, I'll go for the milk ice cream w/ fleur de sel and caramel and curdled ewe's milk.

A cheese trolley of wonder is one where they do not serve you and wheel it off again.

In fact, I might make this my only criterion when judging restaurants in future.

waffer-thin mint
http://www.grouchyoldcripple.com/archives/creosote2.bmp

Figs for me, too, I think.

Automatic thread bump. This poll's results are now in.