If there ever was a competition for summer to be captured in a dessert, this would be a strong contender.
On the plate was a quenelle of cucumber ice-cream on a crunchy Brittany sable cookie, artistically pierced by shards of crisp basil-flavoured wafers. The basil herb also appeared as a sauce of sorts if I am not mistaken. And that's not all. The manager @btn_ahah bore a little jug from which he proceeded to pour on a deep ruby-coloured jus of strawberry, bell pepper and passionfruit.
I found the best way to enjoy this dessert was to make sure you had a bit of everything (fresh strawberry included) in each spoonful. The components when eaten together, tastes refreshing and new. It was the ideal thing to end our lunch today. I'm glad Chef @jeremygillon chose to offer something atypical as the sole desert on the set lunch menu.