"We used to make beautiful caramelised apple tarts served with a black pepper custard. We would produce the most amazing pink grapefruit terrine pressed with a coriander jelly and served with an Earl grey sorbet. Then there was the crème brûlée with roasted rhubarb served with a fresh Granny Smith apple that had been frozn and juiced. It came in a shot glass, this wonderful green film to be poured over the brûlée itself. It makes me sigh just thinking about them all, even now. They were just fucking fantastic."
(while working with Guy Savoy, in pastry...)
Thank you Mister Ramsay for being what you are, a great Chef and a very nice man...