If I ordered a hot dessert in a restaurant, I might expect something hot, but not at Le Cordon Bleu. We made a great plated dessert with phyllo, chocolate praline with feuillitine (crushed crepes), caramelized apricots, sugared pistachios and vanilla ice cream with apricot caramel sauce - not one of which was even warm. I promise, it tasted great, and would have been even better if the apricots and sauce had been hot. My plating needs a little work, but I am getting the idea of it.
The MOF (Best in France) Chef noticed my red clogs and said he loved them! And he even liked my dessert too.
It's beautiful!
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