This is one of the dishes featured in our dinner course.
While finishing the dinnerware for the dinner course, I suddenly realized that I hadn’t thought about the dessert plates at all. So this piece was created without a set design — I simply started making it and let the form take shape as I worked.
Since the shape of desserts tends to vary depending on the recipe, I imagined a piece that could beautifully hold just about any dessert. That idea eventually led to this form.
This season’s dessert features chestnuts. Since we serve a classic Mont Blanc during lunch, I wanted the dinner dessert to be something different — not just a sweet dish, but a course that fits naturally within the overall flow of the meal.
From the bottom up, the dessert is layered with lemon peel–infused galette bretonne, mascarpone-flavored cream, rum raisin semifreddo, chestnut tocino de cielo (a rich Spanish-style custard), blood orange espuma, candied chestnuts, and sucre filé (spun sugar).
The touch of acidity sharpens the sweetness of the chestnut tocino de cielo, bringing balance to the entire dessert. I hope you will enjoy it as part of our dinner course.
*Please note that this menu item is not always available. Offerings may vary depending on the season and ingredient availability.
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