Rapide, léger et raffiné – Carpaccio d’ananas à la marinade de rhum et menthe


I had this dessert at the Brasserie Lutèce in Paris after a huge plateau de fruits de mer (seafood platter), the carpaccio was served with a pineapple sorbet, and it was the perfect sweet touch to that wonderful dinner. I always kept it in the corner of my head, but there are so many things to try, experiment, that one year went by and I still haven’t made this carpaccio. I just didn’t want this to be left out. Now I have no idea how they made it, all I know is that it tasted like mint and rum. It is a simple way to serve pineapple but simplicity is sometimes worth a complicated and heavy dessert.

Of course, when I like a dish in a restaurant, I try to reproduce it from memory since I am not going to ask the chef for its recipe, I am wondering if they’ll think that is daring or if they’ll be pleased without disclosing the recipe. With time passing by, memory can play some tricks. Pineapple and rum are a match from heaven almost like banana and chocolate.

You need a well ripe pineapple and a great knife. The pineapple slices needs to be cut very thinly. Mine were sliced a little too thick for my taste. It has nothing to do with my knife but more so with my poor slicing skills. The slices are marinated in a light syrup infused with vanilla bean, mint and rum.

I did not remove the core of the pineapple, because I somehow like it. I like it’s fibrous texture. When thinly sliced, you won’t really notice its hard and fibrous texture, the slices are too thin.

For 3-4 people

  • 1 large well ripe pineapple, very thinly sliced
  • 2 tbs mint, finely chopped
  • 1 vanilla bean, cut lengthwise
  • 2 tbs dark rum
  • 3 tbs brown sugar
  • 1/3 cup water


Peel pineapple from top to bottom removing its skin. Cut pineapple crosswise in very thin slices and set aside.

In a pot, dissolve sugar with water and heat it up a low temperature, add vanilla bean and scrape beans. Let it infuse and boil for a little while until it infuses. When the syrup has reduced, let it cool. Add rum and mint.

Pour on top of pineapple and refrigerate for a minimum of 2 hours. Serve in cold plates with some coconut cookies or a slice of brioche.