I don’t like the word deconstructed, but it probably is the best way to describe this version of lemon meringue, this has evolved a lot over the last few years but I think the balance of flavours is just about right now, it has become my signature dessert. The dessert is made up of a…
Day: December 30, 2018
A great summer in burgundy
A while since I have posted anything here, but as promised to our guests last summer, through the off season I will post about the recipes requested, the food onboard and burgundy itself. We will start with a few desserts we served last season, which I will go into more detail about in individual articles…
bargechef 