Masters, Pâtisserie & Desserts

The guests often recognize the flavors of the cresses and it is nice to see that Marcel has a preference for certain types. He frequently uses the Sechuan Buttons to flavor biscuit crumbs and Atsina Cress is often found as a garnish, just like in other European places. Yet Marcel deviates from the beaten track and we also find the cresses in preparations with gels or as a filling of praline. "You shouldn't be afraid to cook with the cresses," says Marcel. “It is important to balance the concentration of the flavor well with the rest of your ingredients. The cresses often give freshness naturally and you can certainly use that with desserts. We are therefore pleased with the opportunity to show you what you can do with the cresses, except to add them casually as a careless confetti to a dish. Dosage is everything. ” It must be said, the desserts look apparently simple in terms of recipe, but the intellectual use of the cress gives the desserts a special signature. In short, a local appearance with worldly flavors is the correct description.