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Desserts were more down to earth and we had some excellent apple and pear tarte tatin with spiced ice cream and dark chocolate and praline silk cake.
To top it off I chose a frozen hazelnut praline ice cream bombe with a caramelised sugar crust.
The only really good part of the dish was a little bed of toasted nut praline underneath the ice cream.
Next to it on the plate lay a small slice of tarte, reminiscent of American pecan pie, sweet and sticky with a pleasant hint of praline bitterness.
Hazelnuts, the main ingredient for praline , was a natural with caramel cake.
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