Chef's Touches for the Dessert Finale

When dessert is served, the pace at the table usually changes. After the main course, everyone speaks a little slower, the sound of cutlery subsides. This is exactly the feeling we seek for a good dessert.

When preparing a dessert, we don't just think about the amount of sugar. Texture is just as important as taste: a slight resistance under the spoon, followed by a soft cream and a little refreshment in the last bite.

The sourness of the fruit in chocolate desserts and the warmth of roasted nuts in milk desserts work. As the season changes, the fruit next to the plate also changes.

Dessert is not the last sentence of the meal; it is a good excuse to stay at the table a little longer.

That's why we prepare the portions without weighing them down, to the extent that they allow sharing. A finale that ends with a few spoons but is memorable, in our opinion, is the best finale.