First of the post-dessert mignardises was a simply prepared miniature Tahitian vanilla crème brûlée, which had a nicely caramelized top and classic crème brûlée taste.
Next was a pot de crème made with Meyer lemon; it was a bit tart for me.
Next up were honey flour tuiles with Bergamot (Bergamot orange is a small, sour citrus from Italy).
The nuts were superb, with a nice crunch and texture, and tasted like caramel corn; we finished the entire pot, even though we were already sufficiently stuffed by the time they came out.
Our server Milton then brought out a tray of chocolates: raspberry with black pepper, banana, cofee, hazelnut, peanut butter, and caramel. I just had to grab one of each, though unfortunately I was so full that I could only manage partial bites.
We then had a sliding metal box (which must have weighed close to 10 pounds!) filled with nougats, salted caramels, and various truffles. Unfortunately they were left largely uneaten (though some were taken home), as we could take no more food by this point!
Finally, these were shortbread cookies, apparently from a recipe by the pasty chef, Claire Clark's, mother. Very rich and buttery. Really nice. Note the application of the signature clothespin motif.
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