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Recently we watched with admiration the final weeks of MasterChef. Amateur cooks creating the most wonderful desserts. We were inspired!

What was even more amazing were the dessert challenges created by some of the best chefs around the world. We were salivating!

So we spent July driving round France – or should I say – eating our way round France. On two occasions we ate at the restaurants of the acclaimed Alain Ducasse and Paul Bocuse. But amazing desserts did not appear. The desserts ranged from standard run-of-the-mill to so awful we couldn’t eat them.

We have eaten in some of the best restaurants around the world. Why do we not see some of these amazing television desserts? Where are they hiding? Why are so many desserts in restaurants so mundane?

Desserts are always the cheapest thing on the menu and yet the yummiest (mostly).

We understand that time and money play a part in the reason, but I am sure there are people like us who would love to be given the choice on a menu. It would be a conversation piece for years to come.

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