Pastillage. Of all the showpieces we have been working with (chocolate, sugar and pastillage) pastillage is my least favorite one. Your hands get all dry, and I'm not so into "doughy"-textures. The pieces are still drying and I will show you the finished showpiece when it's ready.


One of my À la Carte desserts. Cheesecake with mangomousse, mangosauce and raspberry sauce.


Another À la Carte dessert. Truffle Cake with strawberry ganache and strawberry sauce.

Bavarian Cream (vanilla cream mixed with whipped cream) with salted caramel and a spicey pineapple and caramel dome. This one we are serving in two weeks for a graduation event in Brig.