Dessert should finish the evening without overwhelming it. We like contrast: warm and cool, soft and crisp, sweet and bitter.
Less sugar, more shape
A dessert becomes memorable when texture and temperature do as much work as sweetness.
Current favorites
- Chocolate cremeux with orange salt
- Strawberry pavlova
- Spiced pear with cream
- Espresso and amaro
A quiet finish
The last course should make the table stay a little longer.