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When the end of the meal arrives, and you are at the restaurant, several options are available to you: will you be tempted by the fruity panacotta, the chocolate tiramisu or the chocolate coulant? What if you opted for the famous gourmet coffee which will allow you to taste all 3? Yes, but according to oncologist David Khayat, this option should be avoided and here is why.

For several years now, gourmet coffee has become one of the French’s favorite restaurant desserts, after floating island and crème brûlée. What we like most about it is that it offers us the opportunity to taste all the desserts from which we were unable to make a choice, like a plate of sweets. One thing is certain, we are not the only ones to often fall for this alternative since gourmet coffee represents 50% of dessert sales according to the Girat firm, specializing in catering.

Asked by The Parisian on the subject of gourmet coffee, David Khayat warns: “Gourmet coffee is often misleading, warns the expert. It seems less guilt-inducing than a traditional dessert because of its mini portions. It also saves time, as it is brought with the coffee. But pay attention to its composition. Gourmet coffees are in fact often made up of industrial treats that are full of additives.” Another negative point noted by the doctor, their nutritional balance. “They are rarely balanced. The most common assortments include a mini chocolate fondant, a mini crème brûlée, a verrine of pannacotta or a macaroon and a scoop of ice cream.” He pursues : “If you want to opt for a gourmet coffee, you must ensure that it is entirely homemade and that you are served three complementary foods: a mini-cake, a small crème brûlée and a fresh fruit salad for example, and not several pastries.

The author of The prescription is on your plate insists that “choosing is above all a matter of taste”, and explains that “most desserts, apart from fresh fruit, provide approximately the same amounts of sugar and fat”. David Khayat also recommends not eating desserts such as crème brûlée, chocolate mousse or chocolate fondant more than two to three times a month. “On the other hand, homemade egg creams and floating islands are rated higher (7 instead of 4 on a scale of 10) due to their balanced sugar and protein content. You can eat it reasonably three to four times a week as an alternative to dairy products.”, he adds.


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