Sphère de chocolat au lait, glace au chocolat, sauce tiède au chocolat et cognac

The chocolate sphere is melted at the table with a warm chocolate Cognac sauce poured over it, revealing an almond cake inside. The Mammoth Club host called it decadence embodied: delightfully creamy, very high-quality chocolate, with the almond cake soaking up the sauce as a brighter note. It was extremely rich, but he said he would not change it for the world.

The signature chocolate sphere is cracked open table-side with warm chocolate Cognac sauce, revealing chocolate ice cream over a hazelnut biscuit and almond cake. The reviewer found the chocolate very rich and liked the crunchy nuts, but the cake was hard and dry. Their verdict was that it is fine, but the grab-and-go desserts at the bakery downstairs and the creme brulee at Chefs de France are better.