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.

Black Forest


Image courtesy of Kevin Ketkaew

I don’t even like black forest but this cake is so perfect I had to eat an entire croissant while writing this post. For those of you who don’t know, a back forest cake (or gateau if you’re British) consist of dark chocolate cake, kirsch, cherries, and whipped cream.

This one is a creation of Kevin Ketkaew (look for him on Facebook and Instagram), who makes relatively simple desserts but adds high aesthetic value to them.

Chocolate Flowers

Image courtesy of Savour

So I don’t know exactly who made these crazy amazing chocolate flowers; but I know that it’s someone from Savour school and that you can learn to make them (provided you live in Australia and are very rich).

I know this sounds like a promotional post but it isn’t. I found their account through instagram and what they do looks amazing. If you’re really into it they even have online classes. Anyway if you’d like to check it out here is their website.


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.

Langoustine au casier

Image courtesy of Anne-Sophie Pic

This is one of Anne-Sophie Pic’s signature dishes. It consists of grilled crayfish in butter, with a sauce flavored with green apple, celery, anise, and cinnamon leaf. The sauce constitutes the most interesting element of this dish and Pic developed it with the aim of it being complex in the making but simple in tasting. She wanted to have an elaborate sauce that still had distinguishable ingredients. I can’t tell you if she succeeded since I haven’t tried it (yet!) but it doesn’t look too shabby to me.

Anne-Sophie Pic is the daughter and granddaughter of chefs; but she did not decide to become one herself until she already had completed business studies. She’s a self-taught chef who is always seeking to develop flavors and tastes. She experiments with little known ingredients and different modes of preparation. Her style of cuisine is really simple but it’s also very sophisticated. You can discover more here.

Peach, Carrot, Cinnamon

Photo courtesy of Jason Howard

I’m not sure if this is a dessert or a starter made by chef Jason Howard. It’s roasted peach, carrot, and cinnamon velouté with turned carrots and peaches glazed in a carrot and peach reduction, and carrot gel. I really wish I could taste it, it looks amazing.

Jason Howard is a London based chef who does Caribbean cuisine with French techniques. You can check him out on Instagram right here.

Nobu Usuzukuri

IMG_7422I had this amazing mandala-shaped dish for my birthday dinner at China Chilcano, one of chef Jose Andres‘s restaurants in Washington DC. This restaurant is Peruvian/Asian (mainly Chinese and Japanese) fusion; and though it seems like a very far fetched combination, everything was amazing and I highly recommend you visit this place. Mostly the fusion happens in that Chinese and Japanese culinary styles and principles are applied to native Peruvian ingredients. This is actually a thing and it has a name: Chifa for the Chinese inspired dishes and Nikkei for the Japanese. The restaurant also has more traditional Peruvian food, also known as Criollo.

I’m not here to write a restaurant review though, so let me tell you more about this dish. First of all I had no idea it would look like this when I ordered it so I was quite amazed. It is most closely related to the Nikkei cuisine, and you can find it under Tiraditos in the menu, which stands for a sashimi-inspired raw fish dish. This particular one features Hawaiian sun-fish, watermelon radishes, and a seaweed salad. The sauces are white soy ponzu and aji limo pepper. It was a totally new and beautiful experience, and I hope to encounter and feature more of Jose Andres’s creations in the future.


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.