How London Chef’s Are Reinventing the Classic Baba au Rhum

Fill in the blank: Baba au…? If the only word that springs to mind is “rhum,” then you clearly haven’t dined out in England’s capital lately. At Da Terra in East London, chef Rafael Cagali finishes his signature baba with a tot of aged cachaça from his native Brazil. Further west, Valentin Jollivet—executive pastry chef at Alain Ducasse at the Dorchester—made waves at a special dinner when he broke with house style and spiked his version with the Japanese spirit…