Inspiration: I wanted to create a dessert for people who would normally finish their meal with a cheese course. Elements: Chevre cheesecake, hazelnut brittle,  Concord grape sorbet, picholine olive-citrus cake, olive-oil emulsion, fresh figs, micro basil and apple-celery paper. Technique: After the cheesecake is baked, it is lightened with pate a bombe, whipped cream, and creme fraiche.... Continue Reading →