A tasting
menu of works.

Six courses of confectionery, plated and yeasted work — ordered as one might walk a kitchen, from the laminating table through the chocolate room to the bread oven.

I

Le matin · laminated

Viennoiserie

Butter, flour and patience, folded into morning pastry.

Coil — 81-layer butter croissant hand-rolled to a vinyl spiral

Le Nœud — laminated bow croissant tinted with beetroot and turmeric, brushed with apricot glaze

Pain au Chocolat Burnished — crackle-glazed dark amber croissant with Valrhona batons

Laminated Brioche with honeycomb scoring, sour cherry compote, and a deep amber finish

II

L'après-midi · Petit gateaux & Tartes

Pâtisserie de Boutique

Petit gateaux, tarts and layered cakes — the body of the counter.

Fruit Pavlova — crisp meringue nest with vanilla Chantilly and fresh seasonal fruit

Brown Butter Financier — almond financier bar with vanilla cream rosettes, chocolate quills and gold leaf

Frangipane & Stone Fruit tart — almond cream, blistered peach and brown-butter pastry with mascarpone quenelle

Lime Meringue Tart — torched meringue over lime curd in a coconut-rimmed sablé boat

Tartelette aux Fruits Rouges — vanilla diplomat tart with raspberry, strawberry and edible chrysanthemum

Mango & Coconut Tartelette — butter sablé with vanilla cream, mango batons, passion fruit pearls and lime zest

Cassis & Mirror — blackcurrant mousse beneath a glass-clear mirror glaze with cocoa-butter quenelles

Forêt Noire Reimagined — cocoa-velvet dome over kirsch ganache and griotte cherries with chocolate loops

Cocoa-Velvet & Coconut entremet — matte cocoa velvet tier with shaved coconut and dried citrus

Ube, Honey & Bee Pollen — purple-yam crown over white-chocolate ganache finished with bee pollen and edible flora

Caramel, Peanut & Cocoa Nib entremet — salted caramel mousse on hazelnut feuilletine with tempered cocoa shards

Jardin slab cake scattered with pansies, violas, geraniums, daisies and fresh herbs

The Slice — caramel praline sponge entremet cross-section with dark ganache and vanilla cream layers

Chrysanthème tart — dark chocolate sablé with layered chestnut cream rosette and dark chocolate mirror dome, gold leaf

III

À l'assiette · signatures

Desserts à l'Assiette

Plated, fine-dining compositions. The signatures open to their own page.

Modern Carrot Cake entremet ring with cream cheese mousse, strawberry gelee, and a sugar accent

Sang — bittersweet chocolate slice with raspberry swirl, blackcurrant gel and vanilla quenelle

Rocher Financier plated — hazelnut-latte ice cream with raspberry coulis and dark chocolate shards

Citrus Tartelette — golden sablé with citrus curd, vanilla cream dome, raspberry caviar and edible flowers, lined for service

Île Tropicale — coconut shell with mango compote, hibiscus sorbet quenelle and palm tuile

Pots de Crème & Cocoa Nibs — single-origin Madagascar chocolate set in glass with mascarpone and dulcey pearls

Chocolate Cups — dark chocolate cups with passion fruit curd, mixed berries and edible flowers, plated for service

Berry Tartelettes — vanilla cream tarts with seasonal berries and raspberry coulis, lined for banquet service

Brûlée & Ganache Bar — crème brûlée slice with dark chocolate ganache bar and mixed berry coulis for banquet

IV

La pièce · celebration & sugar

Pièces Montées

Celebration cakes and sugar art — the spectacle of the table.

Verger — pulled-sugar still life with fruits and blossoms on a bough, presented in afternoon light

Rose — hand-petalled gum-paste rose dusted and assembled in twelve passes

Gâteau Carotte — spiced carrot sponge in toasted walnuts with cream cheese frosting and marzipan carrots

Lilas — three-tier bridal cake with hand-painted lavender fondant, sugar roses and gilded gum-paste foliage

Fête — textured buttercream celebration cake with hand-crafted pink sugar flowers and gilded chocolate spheres

Rasmalai Cake — saffron-cardamom cake with rasmalai, pistachio and rose petals

Candyland Celebration Cake — four-tier pastel fondant cake with sugar candy, donut and fondant teddy

Bridal Ruffle Cake — white fondant tiers with gold brooch, stencil work and hand-crafted sugar flowers

Chocolate Layer Cake — rich chocolate ganache cake with piped chocolate rosettes, meringue kisses and gold pearl accents

V

Premier · petits fours

Chocolates & Confectioneries

Chocolates and small confections — tempered, painted and shelled in micro-batches.

Tranches d'Agrumes — lemon and orange pâte de fruits rolled in crystal sugar

Dark Chocolate Bonbons — hand-tempered dark chocolate shells in assorted moulds

VI

Le four · wild yeast

Pain

A long, slow conversation with flour, water and time.

Fleur — petal-scored country sourdough boule, 30% whole rye, cold-fermented 24 hours

Chocolate Babka — enriched dough with a chocolate swirl and streusel crumb

French Baguette — crisp scored crust with an open, airy crumb