This rich melted chocolate savarin is served with a crème anglaise with saffron pistils and a few flakes of La Camarga fleur de sel flakes, then garnished with mint leaves. After working with blessed monsters like Gianfranco Vissani and Ferran Adrià, Alessandro Boglione has chosen the path of democracy. At AB+, the restaurant where he is chef, he offers contemporary Mediterranean cuisine at toned down prices.
