The treasures of the Kaempff-Kohler Cellar
A small country, great wines The treasures of the Kaempff-Kohler wine cellar 42 kilometres of vineyards, exceptional...
Kaempff-Kohler Easter Menu: To finish, a divine dessert
Kaempff-Kohler Easter Menu
To finish, a divine dessert
Which dessert should you choose for a menu featuring a gravlax mousseline as a starter, followed by either a leg of lamb, a veal fondant or a salmon en croûte?
The Kaempff-Kohler pastry chefs have chosen to highlight vanilla, with its soft notes, slightly floral and woody, as well as the sweet, roasted richness, subtly bitter, of soft caramel.
They created a delicately sweet dessert: a soft, airy and fragrant madeleine, paired with the luscious creaminess of whipped ganache and a runny soft-caramel centre. This combination melts in your mouth and takes indulgence to the next level.
Don’t hesitate: give in to this little Easter treat—you’re worth it… pastry chef’s word!
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