Sebastien and Annie Monsonis are at the head of the restaurant “Artisan of Taste la Guinguette” in Barraux.
Sébastien the chef and Annie the dessert manager.
Mary Claude
The Terre de Cacao recipe
1/Melt
90 gr of dark chocolate with 150 gr of butter
2/Mix
210 g of almond powder
60g cocoa powder
165 gr of flour
10 gr of Guérande salt
210 grams of sugar
3/ Add to the melted chocolate mixture
4/Crumble onto a baking tray, and leave in the fridge for at least 1 hour
5/ Bake at 180°C for 8 to 15 mins
Leave to cool and crumble, a real treat!
A diversified menu in line with expectations
At La Guinguette in Barraux, culinary innovation is there. Sébastien Monsonis offers traditional cuisine enriched with modern touches, responding to the growing demand for vegetarian dishes. Between fish, exceptional meats and original burgers, the chef combines creativity and respect for local products.
When it comes to desserts, Annie Monsonis favors Valrhona chocolate, combined with balanced, low-sugar recipes. Its approach consists of reducing the doses of sugar in preparations by 10 to 20%, encouraging a rediscovery of flavors. “We accustom the palate little by little, and the pleasure remains intact,” she explains.
Cocoa crumble, star of festive desserts
Among Annie's flagship creations, “cocoa soil” stands out. This cocoa crumble, light and crisp, enriches both chocolate desserts and those with exotic fruits such as mango or passion fruit. Easy to prepare with simple ingredients (flour, almond powder, cocoa, chocolate, a touch of salt), it can be made in advance and kept for several days.
For the end-of-year celebrations, this crumble brings an elegant and textured touch to desserts. Mixed with a chocolate mousse or as a topping on a dessert, it seduces with its balance between sweetness and intensity. Annie advises using it as a decorative element while playing on texture contrasts.
