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Michelle Marek's Desserts
Pastry Chef Michelle Marek draws inspiration from the cultural diversity that
surrounds her in Montreal, to create her signature desserts that are original,
appealing and not overly sweet. Witness the following description of one of
her desserts by the critic from the Weekly VOIR, who found Michelle Marek’s
imaginative works electrifying:
“Dive right into this trio of diced apples served three ways, raw, cooked
and confit, perfumed with curry and with thyme, served with iced dulce de
leche, caramelized brioche and apple granita. A delight.”
Gildas Meneu, VOIR, April 15th, 2010.
Wednesday 08 September 2010
Desserts
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Chocolate pot-de-crème, caramel and Maldon salt
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8
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*Rivesaltes Solera, Domaine des Schistes
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9
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Apple 3 ways, caraway and thym, dulce de leche ice cream, caramelised brioche, apple granité
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8
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Coteaux du Layon, Les Bruandières, Patrick Beaudoin
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12
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Olive oil cake, white chocolate and rosemary cream, marinated rhubarb and pink grapefruit, rhubarb sorbet
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8
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*Bugey Cerdon, Rosé, Méthode Ancestrale, Raphaël Bartucci
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13
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Strawberries, almond cake, chamomile foam, herb granité
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8
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*Muscat de Rivesaltes, Domaine des Schistes
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9
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Japanese cheesecake, raspberries, Matcha tea sablé, togarashi
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8
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All., Nahe, Riesling spatlese, Norheimer Kirschheck, Donnhoff
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12
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| Coffees
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Espresso or allongé
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3
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Cappuccino, Latte or double espresso
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4
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Organic infusion
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4
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Tea Selections from Camélia Sinensis's teahouse
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4
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Chef de pâtisserie Michelle Marek
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