Late in the evening, a small espresso arrives crowned with foam, a square of dark chocolate on the side and two feathers resting on the saucer as if by chance: Canasuc’s L’Air de Rien Sugar, a quiet gesture of French elegance.
Serves 4 · 10 min
- Brew four espressos into small cups.
- Heat 1/2 cup (120 ml) of milk and froth it until thick.
- Top each espresso with a spoonful of milk foam.
- Place two L’Air de Rien feather sugars on each saucer and serve with a square of dark chocolate.
The star of this recipe: L’Air de Rien Sugar, by Canasuc.
