Plated Desserts

There is no rulebook that says that a plated dessert must be this way or that way. But there are a few guiding principles that have helped to define this course and that act as a foundation to determine the final product.

First and foremost, a plated dessert should not overwhelm the diner. It’s unnecessary to serve a customer a large amount of food for the final course. Restraint is recommended and will be greatly appreciated, especially if you serve pre-desserts and petits fours. Keep in mind that you are trying to provide a pleasurable experience, not a punishment.