Desserts

Question 1

Petafores

Answer 1

Hazlenut financeyays, baked fresh daily. Small, sweet moist cookies dusted with powdered sugar.

Question 2

Apple Tarte for 2

Answer 2

House puff pastry. Apples soaked in sugar, served with vanilla ice cream on the side.

Question 3

Chestnut roulade

Answer 3

Chestnut sponge cake, rolled with cranberry sauce. Chestnut sponge and mousse, cranberries have been macerated in apple cider. Cake contains rum. Comes with granny smith apple salad with candied chestnuts (candied in-house), orange juice, and lemon zest on side.
Allergies: Nuts, dairy, alcohol, gluten…

Question 4

Yogurt Mousse

Answer 4

Yogurt mousse dome resting on a bed of cocnut mousse.
Topped table-side with a warm red currant compote.
Spicy acidic component against creaminess of dessert.

Question 5

Pot de creme

Answer 5

Milk chocolate custard set with egg yolks. Egg custard with milk chocolate set in glass bowl, served with a chai tea foam and espresso crumb.
Flavors: Chai tea, milk chocolate, coffee. Topped with chocolate lace.

Question 6

Profiterole Maison

Answer 6

Spiced pumpkin ice cream inside homemade profiterole pastry dough, topped with caramel sauce and toasted pepita seeds.

Question 7

Gateau Marjolane

Answer 7

7-layer chocolate praline cake: 2 layers almond cake, 2 layers chocolate mousse, 1 layer praline crunch, 1 layer chocolate sponge, 1 layer chantilly cream. Dark chocolate glaze. Topped with chocolate meringue, chocolate curls, and edible gold foil.

Question 8

Glaces 11/13

Answer 8

Vanilla, chocolate, pumpkin spice

Question 9

Sorbets 11/13

Answer 9

Peach, cranberry, concord grape

Question 10

Isle Flotant

Answer 10

Translates to “Floating Island.” Replaces the yogurt mousse. Classic French dish. Merengue that has been steamed, and filled with Creme Ingles. When pierced, the creme pools out, creating the liquid for the merengue island to float on. Garnished with a citrus salad and mint oil. Crack top, then dig!

Question 11

Croque um bouche

Answer 11

“Crunch in the mouth.” Normally traditional french wedding cake. Cream puff made with same pastry as the profiteroles, filled with rich vanilla creme and dipped in hardened caramel sauce. Stack of 8, surrounded by caramel angel hair (fine, crunchy strands of caramel). Dairy and gluten. No nuts.