Chocolate fig Financier cake layered with a fennel pod poached pear, tarragon chocolate mousse and hazelnut dacquoise served with pea, lemon eucalyptus sorbet and candied hazelnuts. Served at Sooke Harbour house Thursday October 2 2003.
A baked dark chocolate and espresso terrine with a Grand Fir scented, Bing cherry compote; caramelized pineapple and sage ice cream, a pear and anise puree, and a clear caramel glaze Served at Sooke Harbour house Friday August 15 2003
Caramelized pear strudel with a frozen hazelnut parfait, chocolate, sweet marjoram foam, and Grand Fir caramel sauce. Served at Sooke Harbour house Friday October 3 2003.
Lemon eucalyptus poached pear with toasted hazelnut dacquoise and dark chocolate granache cake, a chocolate and rosemary cream filled flute, a pear and mint puree, and crème anglais. Served at Sooke Harbour house Tuesday September 30 2003.
Yoghurt ‘couer de la crème’ with a strawberry rose petal and lemon verbena reduction, caramelized nectarine, strawberry fennel pod sorbet and a pumpkin seed tuile.