Travel back in time at this ancient Cistercian abbot's palace. A princely resident in the heart of Vougeot

Making the custard

1. Bring the milk to a boil with 40 g (3 tbsp.) of sugar and the half vanilla bean;
2. mix together the egg yolks, cornstarch and 40 g (3 tbsp.) of sugar;
3. gradually blend in the milk; return the pan to the heat and cook as you would pastry cream;
4. mix in the gelatin (previously softened in cold water);
5. prepare an Italian meringue by bringing 200 g (1 cup) sugar to a boil with 65 ml (1/4 cup) water; boil for 10 minutes; meanwhile, beat the egg whites to stiff peaks; with the mixer running, pour the hot sugar syrup into the beaten egg whites;
6. combine both preparations while still hot to make a light mousse;
7. half fill small ramekins with the mixture; put in some of the macerated grapes; top with more mousse; caramelize the tops under a hot broiler or with an iron;
8. chill for about 3 hours.

Making the chocolate leaves

1. Melt some dark chocolate (not too hot);
2. brush onto the pre-washed vine leaves, applying three layers;
3. let cool in the refrigerator for 15 minutes;
4. carefully remove the chocolate from the leaf and place on the plate.

Making the caramel sauce

1. Cook 100 g (1/2 cup) sugar until very brown;
2. add the cream; bring to a boil for 2 minutes; remove from the heat.

Presentation

1. Unmold the custards onto large plates;
2. pour the caramel sauce around the custard;
3. garnish with a chocolate leaf.