Archive for December, 2008
Desserts are the “Encore” of a meal. No matter how much you feel that you have eaten during the meal, somehow there´s always room for dessert ;) .
Good restaurants will have a separate kitchen for the preparation of these sweet dishes. At the hotel our Pastry Kitchen sits alongside our Bakery on the second floor (our restaurant is on the third floor).
“Downstairs” our team of Pâtissiers and Boulangers work extremely hard, virtually around the clock. The latter work throughout the night, ensuring that a host of freshly baked breads, croissants, muffins etc… are ready for the Breakfast Service, as well as returning later in the day to bake the breads for our lunch and dinner Services.
These guys and girls are also responsible for our chocolates, biscuits, cakes and ice creams & sorbets.
You could call them “The Unsung Heroes of the restaurant kitchens”. :) .
Our Pastry Chef Akiyama and I have been working diligently over the past few weeks on our new “Sweet Things Menu“.
Ideas and suggestions have been thrown around our office, tastings have been conducted, recipes have been adjusted and refined, then tasted again, and again and again…
This menu will stay in place until the spring of 2009. The presentation may change a little during this time, though the main ingredients, flavours and textures will remain in place.
Here is the first look at the four dishes on our “Sweet Things Menu“.
Banana Cylinder with Brown Butter Ice Cream.