I remembered counting 10 courses, and then, after doing my recount in this corner of mine, they didn’t add up. I thought I would probably had miscounted, so, the post was published. I felt extremely honored for seeing clicks here and there from various parts of the world. I also felt very happy for my fellow cooks, I liked people reading about their creations. Then, one of them ironically thanked me for not mentioning his dessert. Honestly, I thought something like “F#%$, yes… that was the one I forgot. And I was right, there were ten! I promised to sit down and write about it, and then I thought about this dish when it was served to me. Yes, I liked it. Yes, I enjoyed it. Yes, the dish and its flavors worked very well for me. Yet, there was something I remembered I didn’t quite enjoy about. But, what was it?
I stared at the picture for maybe a minute or so. It all came back. For those who are not fans of high sugar intake this would probably be the best end of a meal. It is acidic, with a note of freshness, a bit creamy, and not really chocolatey. It had it all. However, for I have become a more demanding foodie lately, I thought this was a dessert which wanted to take a risk, and mid-preparation the pastry chef was shy. Maybe because it was a first attempt. I would have gone wilder on the reduction of the balsamic vinegar, and made it stronger on the basil in the cream. But, that’s the “gourmande” me speaking.
I have to say this was the first dessert of the evening, and which I was able to have thanks to the “Tour Normande” we were served in between the meal and the sweets of the evening. I think it was a nice and subtle introduction to the sugar table.
I think I’ll try to imitate it (my way, obviously), tonight at home.
In the meantime, Bon Appétit, dear friends!
Spanish