Pate a Bric?

It's alright if you don't know what pate a bric is. I certainly didn't, and neither did most of our class. Essentially, its phyllo dough, only thicker and made with oil instead of butter. We used it to make beggars purses and fried spring rolls, but to be honest, I didn't like it at all...too doughy and quite bland.

Mango beggars purse with sake-lime sabayon and lychee sorbet.
While the beggars purse was, alright...the sorbet was phenomenal, as all sorbets should be; it tasted like concentrated lychee. I could eat way too much of that quite easily.

Asian pear spring rolls with champagne vinegar gastrique and creme fraiche ice-cream. Again, alright. Frying the pears softened them, and took away the great flambe flavor we previously gave them.

Speaking of plated desserts...the menu project is due next week! Though, we don't actually make it until the next week since we have to get orders in. But I have been analyzing each dessert far too much, and think I'm FINALLY done changing things...
So, unless I can't control my need to tweak things, here it is!


amuse buche
iced tea orb, honey, ginger.

guiness and pretzel ice cream.
%85 valrhona truffle brownie, caramel corn.

bourbon 3-ways.
brioche beignet, bacon infused bourbon-maple creme anglaise. bourbon ice-milk. coconut- bourbon dark chocolate truffle.

mousse cone.
olive oil & sea salt. meyer lemon & black pepper bombe. vanilla-campari gelee.

ginger-apple trifle.
pomelo curd, caramel-apple granola, ginger sorbet.

fuyu persimmon “cobbler.”
tahitian vanilla-kumquat jam,cinnamon foam.

fernet infused fig upside-down cake.
Lillet sorbet, lilac, honeycomb.

pear.
sous-vide poached pear, hazelnut financier, carbonated pear consomme, chamomile sorbet.

hong kong milk tea panna cotta.
sesame bark, yuzu jelly, shisho reduction, tapioca pearls.