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Garnish: Does it matter?

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Garnish: Does it matter?

babette feasts | Jan 10, 2005 01:02 PM

While eating dessert recently at a neighborhood reataurant, I paused to consider whether garnish matteres. The dessert was a warm slice of an apple galette with a scoop of caramel ice cream. It was good.

If I were making that dessert, I would have at least two other elements, a sauce of some sort, and probably an apple chip stuck in the ice cream. And it would most likely be an individual pastry.

Do I do a lot of extra work when nobody cares? How fanciful do you expect desserts to be?

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