“For dessert, I would personally suggest the pistachio profiterole, because I’m a fan of pistachio. Or, if you want to be more classic, then you could go for the vanilla one and with the hot chocolate sauce,” says Montay.
Monique, in fact, has not yet released the entire summer menu. They are waiting for the quality of mangoes “to be even better” in a week’s time, says the chef.
The summer strategy for salads and desserts is to try to replace the main element into a summer element. “For example, we have a very popular pastry, the Le Chambord, made with dark chocolate and raspberry, which is a little on the acidic side. For summer, this is converted into another pastry that we call Aubery, which is going to be made with mango, and a bit of passionfruit to bring in the remaining acidity, so it’s lighter and has smoother flavours,” says the chef.
And to finish up, choose from among the fig latte, the classic mango iced matcha latte or the coconut matcha. The latter is almost a cloudburst on top of the coconut water. But for coffee addicts, an iced coffee with almond milk is also a good bet.
At The Manor Hotel, near Friends Club, Friends Colony West
Dining and Cooking