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 blueberry compote
and fresh blueberries
9
Le Criollo
warm chocolate cake and
vanilla gelato with chocolate shavings
10
Opera
dark chocolate ganache,
coffee buttercream, coffee sponge cake
dark chocolate decoration
10
Traditional Pecan Pie
chantilly, chocolate decoration
10
Sweet Magnolia Gelato*
daily selections
5
*gluten free