Before I left, Chef Pelloie was working on new desserts for the restaurant. It was a real pleasure taking part in the creation process. I got to try a lot of the recipes. The pistachio soufflé especially……there is just so much one can eat, even for the job!!
I love the plating, the colors and tastes combination. Preparing theses desserts was simply great and inspiring!
White Rhum granité, rhubarb, pan-roasted pears with rosmary
Roasted peaches with verbene, rose water-peach ice cream, meringues
Apples tandoori, red fruits, sesame parfait, blond raisins and crumble
Caramelised nuts, Marc Gewürtztraminer iced cream, chocolate sorbet and ice cream
Omelette Norvegienne with Grand-Marnier flambée, raspberry-mango/passion fruit coulis, dragon fruits
in sirup and colonel sorbet
Chocolate tartlet, glazed with a chocolate water, caramelised nuts, chocolate sorbet and vanilla ice cream
in orange white rhum sauce, chocolate meringues
Napoléon, red wine parmesan suc, 3 sorbets: redcurrant, raspberry and apricot, raspberry coulis
Pistachio soufflé, meringue and raspberry parfait, peach-rose water bavaroise, in vanilla sirup infused
dragon fruit, aloe vera and melon
I’ve decided to go back to restaurant business after trying out a smaller and nice structure at “Minoofi”.
I’ll be starting at the Môle Passédat at the Mucem next week. For me, a larger structure allows to work on many different styles of pastries, from café pastry to dessert on the plate. I think it is a very good way to learn a lot, like at the Waldorf Astoria.
I am very fortunate and grateful for the opportunities I have here.
