Dessert

Publishers Information

About Dessert

Publisher Web Link: http://www.absolutepress.co.uk/

Dessert Recipes from Le Champignon Sauvage

With no specific dessert chef training, David approaches the idea of dessert free from doctrine, and instead, is able to instruct with precision and passion. A great originator of recipes, David has created a book that is singular in its content, style, and astonishing originality. The chapter titled Chocolate and Nut contains recipes for White Chocolate, Banana, and Peanut Bread Pudding with Chestnut Honey Ice Cream; and Bitter Chocolate and Black Olive Tarts with Fennel Ice Cream. A Fruit chapter includes Cantaloupe Melon Soup with Watermelon, Roasted Strawberries and Strawberry Sorbet. The section on Vegetable desserts contains Jerusalem Artichoke Cheesecake with Bergamot Glaze and Peanut Ice Cream; and Sweetcorn Cream with Caramel and Popcorn Ice Cream. From Roots, Pods, Seeds and Bark he creates Green Aniseed Beignets; or Liquorice Macaroons with Tangerine Jelly and Sorbet. And lastly, a section devoted to Wild foods offers Sorrel Ice Cream with Wood Sorrel and Compote of Brambles; as well as Acorn Tiramisu. Dessert is destined to become a classic of seasonal, innovative cooking.

Author Information

About David Everitt-Matthias

Author Web Link: http://www.lechampignonsauvage.co.uk/

Situated in the historic spa town of Cheltenham, Gloucestershire, Le Champignon Sauvage is the perfect place to relax whilst visiting the Cotswolds. David Everitt-Matthias and his wife Helen have been running the restaurant since 1987. In that time they have been quietly amassing a range of accolades including:-

• 2 stars - Michelin Red Guide.
• 2 stars - Harden’s Guide.
• 4 AA rosettes.
• Good Food Guide 2009, 8/10 rating.
• (GFG County Restaurant of the Year 2005).
• Catey Chef of the Year 2007.
• National Chef of the Year.
• Egon Ronay Dessert Chef of the Year.
• Decanter Restaurant of the Year.
• 18/20 Matthew Fort, “The Guardian”

On entering Le Champignon Sauvage, guests will immediately notice an intimate feeling with a refreshing lack of pretension. The restaurant is warmly decorated in sunny yellow with a display of bold modern works of art, generous table sizes and comfortable chairs. Helen’s graciousness, blend of informal conversation and professional discretion, creates a happy atmosphere with unobtrusive seamless service and, combined with David’s culinary confidence and imagination will give you a most pleasurable experience.

Cookbooks by David Everitt-Matthias

5

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My Cookbook

Essence

by David Everitt-Matthias

4.5

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My Cookbook

Dessert

by David Everitt-Matthias