Desserts

 

FRANCK OYSEL
Executive Pastry Chef

Born and raised in France, Franck has been working in classic patisseries with Master Chefs since he was 15 years old. Franck and Interim both highly emphasize the importance of producing high quality dishes that aesthetically appeal to all the senses, exhibit a true attention to detail, and preserve the flavor of the ingredients.

 

Le Bourbon *
honey buttercream, bourbon vanilla dacquoise,
local honey, raspberry coulis, caramel decoration
10

Madagascar *
vanilla creme brulee with fresh fruit
10

Chocolate Cake
warm chocolate cake with salted caramel center,
chocolate shavings, vanilla gelato
10

Opera
dark chocolate ganache, coffee buttercream,
coffee sponge cake, dark chocolate decoration
10

The Fall
caramelized pear cake, caramel mousse, pear mousse,
cinnamon sponge cake, chocolate decoration
10

Apple Crumble
caramelized apples, cinnamon crumble, vanilla gelato
8

*gluten free