We are now in the third week of the new menu, and my dessert ideas have turned into reality. Most of the ideas were only existing in my imagination and the moment I suggested them I didn't really have a clue how to produce or present them.
The charts (the first three ones are choices in the fixed price menu, so it is normal they sell more than the other ones):
#1 bestseller (32%) :
Brownie & glace caramel beurre salé
Brownie with salted butter fudge ice cream
Originally they were supposed to be with piment d'Espelette, but the first day of production we didn't have piment in stock. Since then we decided to continue like this, and I put the spice in the caramel instead. Less expensive. The chef insists on icing sugar, which I don't agree for a brownie decoration, but then he is the chef... The ice-cream production doesn't match the sales, it is just too good and nobody in the team can resist to take "just a little spoon" from time to time.
We started of with green matcha tea, mango and pomegranate. But then almost no customer ate the green matcha tea one (which I thought was the best flavour), so we changed it to pistaccio after two weeks, now all glasses are empty when they leave the customer table. Le patron has bought the glasses and the ardoise plates especially for this dessert following my suggestions. The pannacotta production required a lot of finetuning attempts in terms of sugar and gelatine quantinty to get the right texture and balance. Each flavour needs a very different amount.
Quite simple in production, I got the flavour combination as I wanted it, but I am not really 100% happy with the presentation. Le patron loves it though.
#4 (14%) Sablé de tatin de poires au réglisse & crème à l'amande
Licorice flavored pear shortbread tatin with almond cream
My favourite in terms of presentation. Each time I send it out we go "wow. c'est vraiement beau".
#5 (8%) Tuile d'ananas rôti à la coco & crémeux au rhum
Wafer with roasted pineapple and coconut with rum flavored cream
The show-off-what-I-can-do dessert. This is almost "gastronomique", and I am happy I found a very simple way to produce the cylinders. Everybody is impressed.
(would somebody with English/American mother tongue please comment whether "wafer" would be the right word for this cylinder tuile. Merci)
Delicious and simple to produce. Brioche, camembert and cream, with redcurrant jelly. 15 minutes in the oven. Will run more if it gets colder I guess.
#7 (1%) Tokio-Brest with yuzu cream.
Failed production and presentation and demand. Remember I struggled already with my own idea in the beginning ? Which led to negtive vibes during the production, and I didn't really succeed.
My approach with the word-play around Paris-Brest was also maybe a little too intellectual (chef thinks nobody understands) and we had only 5 orders in two weeks, so we changed it yesterday to a dacquoise (almond cake) with yuzu cream. I succeeded in a nice flavour and texture for the cream and the cake, the patron's wife loved it, so I have official blessing, now we will see if customers order...