For our wedding anniversary, my partner and I indulged in a three-course meal consisting of nothing but desserts at the fabulous Cakes & Bubbles in London’s Regent Street.
. This succulent and sage advice, a phrase apparently coined by either Helen Keller or the French pastry chef Jacques Torres , has guided me through many complicated restaurant menus.
Or I choose a dessert incorporating cheese, like ice cream made from Roquefort or goat’s milk cheese, which has led my taste buds up exciting new avenues. Yes, cheese, because the last of the three dessert courses is cheesecake, although definitely not cheesecake as we know it.Our three-tier first course.
The second course was the showstopper, with people turning around in their seats to stare as the waitron carried four fresh and fragrant red roses to our table. We had invited two friends to share our celebration and each of us received a long-stemmed rose with a shiny pod-like creation nestling among the petals. The texture on my tongue reminded me of a lychee, the taste was raspberry mixed with rosewater, the sum was somehow larger than the parts. Inexplicable and exquisite.
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