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Benoît Nihant and Isabelle Arpin, united by a tablet

Do you want your chocolate on a bar or as a dessert? We will have to think about it with the arrival of the new collaboration between chocolate maker Benoît Nihant and chef Isabelle Arpin.

The first concocted the Lachua table with fruity notes and touches of black tea with a bean that he went to seek in Guatemala inspired by the second. The result is a 74% Grand Cru chocolate bar made in the workshops of the Liège chocolate maker, but which can also be tasted (to take away) thanks to a dessert imagined in the kitchens of the Brussels chef.

You can find the Lachuá Laguna tablet in all Benoît Nihant stores and on the site www.benoitnihant.be (8.50 €) and the Pepsy Arpichoc dessert on labonneetoile.cooking

You can also order menus from Isabelle Arpin’s restaurant from Wednesday to Saturday. This week, on the menu: Scallops, colonnata, leek fermented milk / smoked beef, Jerusalem artichokes, candied shallots, hay potatoes, Madagascar pepper juice / Piedmont hazelnuts – gianduja – chocolate (45 €). But also order 4 dishes for 45 euros to be declined over the week.

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