Pastry

Well-made pastry is the foundation of good desserts in any restaurant, and It’s very achievable in a domestic kitchen. I tend to rate a restaurant on the quality of Its tarts and desserts made out of puff pastry because puff pastry not only requires skill, but care. Many desserts exhibit skill, but the understanding of flavour and the love of produce are not there. One can easily become mechanical as a pastry chef, since everything needs to be weighed and precise. It’s easy to overlook the human element that centres first on the taste and texture, care and nurture. Fortunately for Rockpool Lorraine is always thinking about taste, and Its complementary effect on the rest of the meal.