Anna’s Mess


Image courtesy of Anna Polyviou

This dessert has 9 elements! It was created by Australian chef Anna Polyviou, who’s quite unconventional but super pro. As you can see in the video below, the dessert is meant to be smashed on a plate before being eaten. I still can’t decide if I find it cool or way too hipster but as you may know if you’re a regular reader, I like interactive art.

Also two good news:

  1. You can get Anna’s Mess at the Shangri-la in Sydney until July 11 (which makes it pretty much an exhibition)
  2. If you’re like me, an unfortunate human being who doesn’t live anywhere near Sydney, you can do it yourself. I mean yeah the recipe requires two ovens, 39 ingredients, and 73 steps no biggie. But hey at least it’s there for adventurous spirits.

Green Apple


Image courtesy of Bord’Eau

This mind blowing dessert is the flagship dessert of Restaurant Bord’Eau, a 2 Michelin Star restaurant located in Amsterdam. It consists of an apple made from blown sugar, which is one of the hardest things to do; and apple core made from apple sorbet with chocolate for the seeds. This comes on top of puff pastry with cream of walnut and caramel. Needless to say I would kill to go there and try this (and the rest of their menu which also looks amazing).

This is one of the few times that a food post actually fits perfectly within the current exhibition. This dessert is a reconstructed apple; a reflection on the fruit both in terms of visual identity and in terms of taste (I’ve read some reviews). So yeah, I’m really impressed by the conceptual work that was done on this dessert, and here is the link to the restaurant’s website. Hopefully one day I’ll be lucky enough to eat there. In the meantime, I saved their menu on my computer for bad days.


Image courtesy of Ladurée

Yes I very clearly am a dessert person. Maybe I’ll post something salty in 3 months. Anyway let’s get to the point. This consists of two pink velvet meringue cups, which are pretty much all you see in the picture filled with rose flavored millefeuille cream, rose poached pear and fresh raspberries. It was created by Antoine Ravary (check out his Instagram and die) for Ladurée on the occasion of Paris Design Week. If you want to try it, it’s only available at Bar Ladurée in Paris.


Image courtesy of L'Eclair de Génie

Image courtesy of L’Eclair de Génie

Les barlettes are a concept launched by L’Eclair de Génie for Spring 2015. Originally, it’s a pastry shop created by Christophe Adam that specializes in éclairs but the barlettes are actually élair-shaped pies. The name comes from a play on word in french between barre and tartelette (mini pie). Left to right, the flavors are as follows:

  1. Blackberry, blackcurrant, white chocolate
  2. Raspberry, orange blossom, white chocolate
  3. Strawberry, tomato, vanilla
  4. Orange, kumquat, panettone
  5. Lemon, ginger, hazelnut
  6. Pistachio, olive, vanilla

While some of these flavors may seem quite eccentric, I’m sure they’re amazing and you should pick them up if you’re in Paris or Tokyo. I haven’t had the chance to try them myself but I have had éclairs there and they were so good I went through life drama to bring some back to Beirut with me. This pastry is not just about incredible visual merchandising, it’s also really good and it always has new flavors and seasonal updates so stay tuned because I will be covering it again in the future.