A desert to die for

Lunch at Bartavelle today where every morsel was better than the one before.

Thibault's and Stephanie's imaginative desert included pear mousse in cylinders, kiwi balls, a froth of pear and kiwi, small amounts of lemon cake, homemade kiwi sorbet and the "antlers" made of tea and violets.

Delicate and delicious.