The last couple of months I’ve been working on the dessert menu for a restaurant, La Coccinella within the VW complex Autostadt in Germany. The concept of the restaurant is in house made fresh pasta with delicious cakes baked fresh every day. It’s been a change from the Christmas pâtisserie concept I’ve worked on for the last four years (although that’s coming up very soon).
I arrived two weeks ago with my Pâtisserie kit and my chef whites packed. The only thing we were going to produce was going to be dust cake as everything was still a building site. It was an around the clock work job with everyone on board to get everything working. A couple of days practice and the restaurant was open to the public. The cuisine team churn out tonnes of delicious fresh pasta everyday while in the pâtisserie sweet treats are made daily to tastilize everyones tastebuds. The pasta menu changes daily. And a new dessert menu will be helping you pile on the pounds every month