Tan: 3rd Course II

The inspiration behind mine was to capture darky, more earthy colours. We began with homemade bars made from aged balsamico and 70% Valrhona. We painted them yellow to get the striking, woody texture. Rounding off the course was Burnt Caramel Bavarois topped with salty caramel, sassafras and chamomile ice cream.

Since this was the last course, I wanted to create a lasting impression. I made it a little bit heavier by adding more depth to it in the form of dill flowers, a wonderfully aromatic and delicate ancient herb that is popular in Central Asian cuisine. I have always been fascinated by edible flowers and have tried to include them in many of my creations.