In a nonreactive bowl, combine berries, vinegar and Chambord, and gently mix with a wooden spoon. Let stand for 2 hours at room temperature, stirring every 1/2 hour.

To serve: Melt the chocolate over a double boiler until pourable, about 5 minutes. On chilled plates, swirl a little chocolate by using 2 forks and going back and forth. It will harden immediately. Add some berry coulis, and then 3 small scoops of ice cream. Sprinkle a little of the remaining julienned sage on top and serve. Serves 6.

Note: Chambord is a French liqueur with an intense, black-raspberry flavor.

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FRIED SAGE LEAVES

1/2 cup all-purpose flour

Sea salt

1/2 cup, or more as needed, sparkling water (or water and 1 tablespoon white wine)

16 large fresh sage leaves

Canola oil for deep frying

Fresh lemon juice

Turn the oven to warm. Line a baking sheet with paper towels.

Sift the flour into a bowl. Add a generous pinch of salt, then whisk the water, or water and wine, into the flour until it is the consistency of light cream, adding more water if needed. Set aside for at least 15 to 30 minutes.

Pour the oil into a small, heavy skillet to a depth of 1 inch. Heat until hot (about 375 F on an instant-read thermometer. Or, if a drop of the batter added to the oil browns immediately, it is ready).

Using the stem as a handle, dip each leaf into the batter, coating both sides. Drop a few leaves into the oil and cook just until golden brown, about 30 to 45 seconds. Remove with a slotted spoon and transfer to the baking sheet. Continue with remaining leaves.

When all leaves are cooked, transfer them on a platter, drizzle with sea salt and drops of fresh lemon juice, and serve. Serves 4.