Friday, August 7, 2009

Lenôtre Afternoon Tea Part 2

Minor changes on the afternoon tea range, after receiving training from Lenôtre Paris. Camaïeu and Ambiance is out, to be replaced with Schuss and Chocolatea.

Chocolatea: Chocolate and caramel croustillant with luscious chocolate mousse infused with Mariage Frêres Earl Grey Tea (only the best!) and caramelised peach. Every time we make this the whole kitchen smells of bergamot, love it!

Schuss: Almond pate sable with raspberry confit, light cheesecake mousse and seasonal fruit. When I first tried this French style cheese cake, I was not accustomed to such a light cheese cake. It’s so delicate and luxurious for the flavour of a cheese cake. The Luis Vuitton of cheese cake.

Second row from the top which is the Chocolatea and fourth row from the top where the Schuss is placed.

The afternoon tea set up

This time, I was not in the kitchen but a customer along with my family. Complementary of the boss, Mark Stone the Chef Patissier of Lenôtre. Thanks Mark, you’re the best!

Mark now has his own restaurant, function hall (for weddings), bed and breakfast which he runs with his wife, Megan in Eling Forest Winery, Hume Hwy, Sutton Forest NSW. They serve beautiful food and wow factor desserts. Definitely worth dining if you are on your way to Canberra, having a wedding function or looking for a place to chilax on the weekend.

Chocolatea dessert size

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