l’abeille X Sugalabo
2023.12 dinner
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TERRINE CHOCOLAT AU VIEUX VINAIGRE BALSAMIQUE

Produced using 2 varieties of bean-to-bar chocolate. An exquisite balance of bitter and milky notes is created by blending the floral aroma of Peruvian cocoa with the berry-like acidity and aroma of Madagascan cocoa. This is then mixed with 12-year aged Balsamic vinegar for a richly acidic, full-bodied flavour. Best removed from the refrigerator a hour before serving and consumed at room temperature so that it melts in the mouth, allowing you to savour the smoothness of the ganache and the rich cocoa aroma that gently fills the air.
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Glad to attend the New Year Eve special collaboration dinner between「l’abeille」and「Sugalabo」. An unforgettable night with amazing food from chef Yosuke Suga and chef Mitsunobu Nagae who share the same Joël Robuchon heritage.
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