Intensity, Pâtisserie & Desserts

However, if you delve into the natural properties of vegetables or fruits, you know that there are many natural sugars in almost every product. It is up to us as chefs to use them correctly. This does not change the guest's perception. He still has the idea of ​​having a sweet dish. Only more naturally sweet predominates and I almost dare to say that this gives the dish even more depth, even when using vegetables in desserts.

This is the case especially when heated, which gives me more options as a chef. I do not have to explain that the cresses bring even more depth to a dessert due to this. The natural acidity and intensity of the plant gives you the opportunity to add even more nuances and emphasis. ” Baptiste has a golden rule and states that each dish should have a maximum of two to three different flavors to keep it in balance. A dish should therefore not be too sophisticated. Originality is absolutely a must for him, but above all it should not go overboard.

Baptiste: “It is important that my guests especially enjoy what we create. Dessert is the last footprint within the menu that you can leave with your guests. As far as I'm concerned it should therefore make a bit of an impression. The cresses catch the guests in small but penetrating moments and provide surprise. This changes the essence and dynamics of a dish completely. This is so necessary at the very last moment of the meal."

Luxembourg has a small gastronomy that is at the beginning of a bright future. “The fact that we are able to combine regionality with international allure and products means that we will be able to quickly participate in the international carousel. An internationally recognized product such as Koppert Cress gives us a connection with global gastronomy. Recognition and recognition for what we are doing, that is the ultimate goal.”