I think we have never had a standard way to dress it up, however my first attemptm which was pleasantly accepted by co-workers, restaurant manager and guests. Now i find it a bit "empty", vague and definetely not space-saving!
Now with a round dish (smaller), higher in the centre, focuses the fondant and keeps the berries and the coulis away from the chocolate, waiting until the guest gives the final strike. Like?
Personally, I like this version more, and hopefully it will become a standard in our restaurant...Its a bit ironical that while I was working in Paris, and I decided to "upgrade" a little bit to please the guest (or to improvise), I was always told to stick to the standard, which of course I thought it wasn't that high for a 4 star hotel. All i could think was, "If i can do it better, I will do it better because your standards aren't right!". And that actually got me in some troubles.
But what I wanted to say about all this standarisation is that if its good then keep it, and if not then change it! Standards are never high enough!.
On other matters, but back into desserts, what i dislike is the prohibitive cost of fresh raspberries, or any other berry, which stops me for making a french chocolate macaron with vanilla scented mascarpone cheese and raspberries. That was a really good dessert, simple, eye-catchy and tasty! To read more about the Macaron, and all the information related to the menu developed (not by me) at the Marriott, go to Courtyard entry.
