LAVA, where asparagus flames and chocolate froths

Emilie Lesur | 5/5/25, 11:12 AM

At LAVA, cuisine flirts with instinct and fire. A table where raw ingredients meet flame for daring creations, like this surprising combination of garlic, chocolate and asparagus.

In the vibrant heart of the city, LAVA is more than just a restaurant: it's a sensory experience, a fusion of fire, smoke and finesse. Here, every dish tells a story, every plate is a territory of exploration, between daring vegetation and the ancestral gestures of fire cooking. The chef, a veritable alchemist of taste, plays on contrasts to turn codes upside down.

Among the creations that leave a lasting impression (and a lasting impression on the taste buds) is a surprising combination that sums up the spirit of the place: Garlic - Sesame - Chocolate - White Asparagus. An appetizer as disconcerting as it is seductive, served as a springtime nod to the earth and the shade of the grill.

Recipe

Ingredients

6 garlic cloves
8 white asparagus spears
10 cl milk
40 g dark chocolate
Dark-roasted sesame seeds
Salt

The steps

Prepare the garlic: peel and clarify the cloves, boiling them for a few minutes to soften them. drain, then grill on the barbecue until lightly caramelized.
Chocolate-garlic cream: heat the milk in a saucepan, add the chocolate pieces and stir gently until melted. Add the roasted garlic and blend until smooth. Set aside. For a lighter texture, whip the cream in a siphon before serving.
Prepare the asparagus: cook in boiling salted water for a few minutes (they should remain crunchy), then grill quickly on the barbecue for a nice color.
Breadcrumbs: cut asparagus into sticks and roll in black sesame seeds.
To serve: arrange the asparagus on the plate and add a cloud of chocolate-garlic cream from the siphon.

This dish embodies LAVA's DNA: the power of fire, the delicacy of vegetables, and that touch of the unexpected that lingers in the mouth. discover it without delay.

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