Dessert storm: New restaurant takes a sweet approach

The restaurant is helmed by pastry chef Christophe Boucher, whose Michelin pedigree ensures that the menu is not all apple tarts and éclairs. Diners are presented with a tasting menu chosen by Boucher. They can opt for the small menu, with a mise en bouche (appetite awakener) followed by one dessert and a third course of mignardises (similar to petit fours), or feast on the Carte Blanche menu, which includes four different desserts rather than simply one.

Ingredients and flavour profiles at Dessance are innovative and surprising, making use of savoury ingredients (such as herbs and vegetables) to balance out any saccharinity. There is beetroot gelée and coriander foam to soften the hit of sugar and each plate looks fit for an art gallery thanks to the carefully constructed presentations and painted crockery.

For more on Single Serve restaurants, pick up our Food & Drink Futures report in The Future Laboratory shop.