Cashew-coconut chocolate tartlets

The aroma was that of cashew-coconut chocolate tartlets, peanut maple fudge bars and hazelnut chocolate brownies next to balsamic strawberries served with a slice of pound cake. On the palate, we found an explosion of fruit flavours such as mango and kumquat but at the same time an almost overwhelming hit of spice, comparable to biting unexpectedly into a peppercorn. After we had reached for the water, the scent of lightly burnt mango and apple strudel with coconut and vanilla custard filled the room. To taste, our chef served up a mutton curry with steamed rice and toasted garlic bread – something for the truly discerning connoisseur.