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William Pear & Thyme
Going along with the season, we’ve received awesome William pears from the French orchards of the Loire valley. Underneath their fragile skin hides a smooth and juicy flesh delivering that typical...
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Early summer dessert: Peach & Apricot
Summer is in the air and with it, the first fresh stone fruits are making their way to our pastry! Simplicity must be part of everything I create. Not out of any laziness to accomplish the most complex...
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Nyangbo, malted caramel & Meyer lemon
The spiciness and sour cherry-like flavor of the Ghana 68% chocolate Nyangbo blends beautifully with our new malted caramel ice cream… With these mellow flavors, I thought Meyer Lemon would be a pretty...
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A taste of The Waterside Inn with Michel Roux
I wouldn’t know where to start with the unbelievable lifelong passion Chef Michel Roux has under his belt. The list is so long that you may want to read his wikipedia profile, and please be seated and...
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Summer Sundae 2013 Preview
We’re still baking rhubarb tarts and starting to tackle Gariguette strawberries, but it’s never too late to get ready with our Summer Sundae; a few photos to keep your taste buds chilled this summer!...
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Over cooked Shark’s fin and Foie Gras anyone?
“I’m FINinshed with fins”, the campaign launched by National Geographic and other WWF organism rides the wave right on its edge. Gordon Ramsay, followed by Joel Robuchon are them “finished with goose...
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