Cabernet sauvignon is stirred into the cream and reduced. Farrar says it adds a teasingly bitter nuance that quietly underscores the chocolate flavor. On any given night, his menu lists nine to 11 offerings. As many as four are chocolate-based. Every day, the No. 1 seller is chocolate.
People are addicted.
Fresh fruit makes only rare appearances. The temperature of fruit is too cold. There are exceptions, of course. But so, too, is a dark chocolate mousse cake with Earl Grey tea ice cream and Earl Grey syrup. At Glitretind, McPhail's philosophy is one of simplicity, which he abides by cooking seasonally and carefully selecting ingredients and preparations.