Pastry Chef Fabrice Bouet at Lockwood is kind of amazing. He is a perfect four for four of the desserts I tried after a decadent dinner. A poached peach and mixed berry compote dessert is light and fun, sweetened with a touch of maple syrup and miniature lemon meringues. It’s so colorful, like something I imagine the fairies from “A Midsummer Night’s Dream” might enjoy. Mango mousse and moist olive oil cake are paired with frozen yogurt and Blue Moon infused jelly for a sophisticated and unique sweet. And a chocolate symphony showcases white, milk and dark chocolate, pairing bittersweet cake topped with milk chocolate mousse with white chocolate amaretto gelato and black cherries.
The dessert that really steals the show, however, is a blackberry goat cheese parfait that is deceptively simple but mind-blowing. Goat cheese is light and creamy, while the blackberry mousse adds acidity and a thin meringue base provides a sweet crunch. Each spoonful incorporates all three flavors, along with an intense black currant tang.
The magic of Chef Bouet’s desserts is that he doesn’t overwhelm with sugar. Instead, he layers flavors so that they enhance one another. And combinations like beer, olive oil and mango are one-of-a-kind. Please offer a dessert tasting menu? I’d be all over that so quick.
Like what you see? Show them some sugar… Website