Les Coques de Cabourg
À première vue, difficile de se dire que ces coques ne sont pas les fameux coquillages qui jonchent la plage de Cabourg mais bien... des chocolats. Crées en 2017 par Éric Rolland afin de rendre hommage à la Normandie, ils sont imaginés comme en trompe l'oeil à base de chocolat et praliné. À la dégustation, on passe du croquant au fondant en passant même par le croustillant : le praliné à un petit grain sous la langue, comme le sable de la plage. À choisir entre fleur de sel, caramel et teurgoule.
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In recent years we have witnessed a rediscovery and revaluation of what is called 'Street food,' an ancient tradition that unites practically all the various countries of the world, obviously with the necessary differences.
I was eating at the restaurant La Rivetta, a landmark of Venetian cuisine when I stumbled upon the discussion summarized below.
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