The final course consisted of seven dessert dishes. In the centre, there were three scoops: Philippino lime with coriander sorbet; caramel and sweet cream butter ice cream; and pecan ice cream. Sounded like an odd combination of flavours but they magically complemented one another. A wonderful balance between nutty sweetness and fruity sourness along with herby coriander aroma! An interesting play on the palate!

The lemon dome parfait was simply magnificent. It had a strong lemon flavour, yet not too sour, combined nicely with mint leaves. The cream brulée was nice, but was richer and thicker than normal. The soup of berry with champagne cream sorbet was disappointing. The taste of berry soup was too strong and simply wasted the yummy champagne cream sorbet.

The cream soufflé with nougat from France was not good either: too thick, too rich and too dry. The dark chocolate mousse was very smooth and tasty. The chocolate tower, inside filled with fruity mousse, gave a very strange combination of tastes on the palate: bitter sweet from the melting chocolate with sour and salty from the foamy mousse. It was not a pleasant dessert.

After these 19 Amuse-Bouche dishes, there were still petits-fours, as well as a wide selection of top quality chocolates and truffles. The chef definitely made an effort to make sure that every customer leaves the restaurant with a full stomach!