Years ago, I remember reading an article about an Alain Ducasse dessert involving tomatoes and the need to whip caramelizing milk (?) around them, but without touching them (?) for like 8 (?) hours straight. I realized then and there that, as a decent, if somewhat impatient, home baker and cook, I'm a sucker for a restaurant dessert that I absolutely could not make at home, nor buy and eat later at home (e.g. from a great bakery or ice creamery). A dessert that has a variety of components, each one time consuming and involving technique / equipment / labor / love. And, of course, it should be absolutely delicious. Sublime even. What restaurant dessert have you had in this town that is elaborate, complex, exquisite, and sublime?