PLATING SUGGESTION :
San Sebastian Cheesecake,
Rhubarb veil
and fresh raspberries
Recipe created by our Chefs
Yann Le Moal,
Executive Chef of Traiteur de Paris
Product benefits
- An iconic dessert from the Basque Country, made with just 9 high-quality ingredients to ensure a recipe true to the original — just like in a chef’s kitchen.
- Caramelized on the surface, it hides a deliciously creamy center.
- The San Sebastián Cheesecake is both delicate and refined.
Recipe steps
Step 1
Make thin slices of cooked rhubarb by placing them between two sheets of parchment paper with a light lemon syrup in between.
Step 2
Freeze briefly, then cut out a square using a cookie cutter to fit the size of the plate.
Step 3
Place the San Sebastian cheesecake at one corner of the plate.
Step 4
On the rhubarb veil, arrange harmoniously half raspberries, a few fresh flowers, some small aromatic herbs, and a few lime zest strips to add freshness.
Chef's tip
- Cut and handle the rhubarb while still frozen to make plating easier—it will thaw quickly during plating.
- To enhance the flavors, flavor the cooking syrup according to your inspiration: Timut pepper, elderflower, bergamot… let your creativity run free!
