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!












