A few weeks ago, I noticed that dessert recipe from a young chef, Jean Sulpice, in one copy of L'Hotellerie-Restauration issue. I remembered having particularly enjoyed the aesthetic and the elegance of it ; also the first time I heard of the word Antésite, an extract of liquorice. More details here.
So I was pleased to find by chance this recipe showed on video. Promise, I will try it asap!