Desserts: The Forgotten Course in Fine Dining Restaurants?

🎙️ EP127 – Do desserts in fine dining restaurants kinda suck?

🍰😬Phil and Eric are cruising through the Basque Country🚗, having a fun argument about whether dessert is the most forgotten course in fine dining. From €500 vanilla to minimalist pastry takes, it’s a sweet and salty ride.

🎧 Topics Covered in This Episode:

🍮 Dessert Fatigue – Why the final course often feels like a letdown.

🍦 18-Euro Vanilla Ice Cream – What made it worth it (and what it taught about generosity in cooking).

🧀 Cheesecake with a Twist – The Fismuler version that became a signature.

🍫 The Psychedelic Chocolate Plate – A Tokyo trip that changed everything.

🌿 Vanilla Rage – Why real vanilla is misunderstood, misused, and underappreciated.'

🧁 The Pastry Chef Culture Clash – When classic patisserie meets minimalist fine dining.

🍓 Seasonality & Sentimentality – What makes a dessert truly memorable.

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🎧 Enjoy🔥🍷