Speaking of desserts. I got to watch a pastry chef assemble the most intricate dessert I have ever eaten. He started with a strawberries and blueberries salad, adding a rasberry sauce around it. He then placed, on the side of the plate, a small dollop of chocolate ganache and a hazelnut dipped in sugar syrup which had been pulled to form a long sugar needle. Next he poured some sabayon (hand whipped egg yolks and white wine ) and seared it with a torch (like they do for crème brûlée). To top it off he deposited a pastry cage over the plate!!! It was as delicious as it was pretty.
