Endive with coffee paste and cookie butter

This is one of the strangest dishes you will find in today’s impressive creative arena. It breaks from the mold to such an extent that its very creator, Pascal Barbot, one of the boldest and most lucid minds in the culinary world, is unsure of its place on the menu. It is impossible to place with certainty—it could be categorized as a sweet starter or a salty dessert, even as a precursor to dessert. While this immense value of transcending these concepts (something that characterizes the chef) has merit, what is truly amazing is the level of perfection attained by this madness—it crea...