I believe that for every meal there is always the perfect dessert to finish with, it's the last thing you experience and should be among the most memorable. Each week I create a new dessert, inspirations come from the season, weather, and ingredients fresh and available. When I go to a restaurant, I always look at the desserts; it's the part of the menu that stretches the imagination the most. Combining sweet and savory is an art, and must match the rest of the menu. Everyone has a classic crème brulee, it's a trademark of French cuisine, but the flavors and variations are endless. This is true with all desserts and needs to be experimented with. There should be more than one component too, different textures, colors, and of course flavors. The worst thing that can happen is having a delicious dessert and having your senses become bored. Every sense should be experienced when eating.

 

                                                                                        
                                                                                                                        

 

 

 

Apricot hazelnut tart,

dark and white chocolate

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lavendar white chocoloate

Crème Brulee, apricot ginger scone, Devinshire crème

 

  

 

 

 

 

 

 

 

 

                                    
                                     
                                     
                             

Peach and Cherry pies

 

                                 

 

 

 

 

 

 

 

                                                             
                                                                                                                   
                                                                                                                                                    
                                    Pear Tart   


 

 

 

 

 

 

 

 

 

 

 

Good eats and best wishes!