@waldhotel_sonnora

“We skipped cheese at lunch — saving it for the evening as part of a lighter dinner. The Japanese “Misho” lemon, turned into a sorbet with Ligurian olive oil and Crème d’Isigny, worked as a perfect palate cleanser: citrusy, clean, light and flavourful.

The warm “Trevoux” pear with Marcona almond, parsley, lime and Muskateller became a dessert that felt like several at once. Balanced sweetness, distinct textures, a play of temperatures — warm pear against cooler elements. No excess, exactly what one expects after a long meal.

And then, as an autumn treat off-menu: a tarte tatin with vanilla ice cream and white truffle filling the room with aroma. We could have ended there, but as if we had barely eaten, a seemingly endless parade of petit fours followed — and not miniature ones. Many spoon desserts: sorbet, chocolate cake, lemon meringue tart, mango and coconut tartlet, beignets, madeleines. Everything at the expected level — no obsession with Instagram pastry aesthetics, but far more flavour and memory than most elegant desserts populating celebrity pastry chefs’ feeds.“ - more on the blog
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