The signature dessert at Adour Alain Ducasse is this Baba au Rhum ($14). There are three components that come together at the table, all of which you'll want to keep for yourself. First the baba, a moist, cork-shaped yeast cake soaked in rum syrup. Baba is like a brioche, but even more buttery and rich. It arrives to the table perfectly split. Most decadent. Second, soft vanilla bean cream is spooned from a silver dish. The cream is barely whipped, just enough to hold shape and no more. More rum is poured tableside and then you are encouraged to devour. Dig in!