This dessert featuring four different ways of using sweet woodruff was created by our pastry chef Matthias Conradi. sweet woodruff cake, Sweet woodruff mousse, Sweet woodruff shooter with sweet woodruff anglaise and sweet woodruff foam and the fourth one was Peach sweet woodruff sorbet, walnut dacquoise with sweet woodruff syrup. Matthias likes to draw the plate of dessert as he sees it Sweet woodruff grows very well in our certified organic garden, it is one of the first herb with delicate tiny white flowers that appears in the garden very early Spring. The beautiful sweet woodruff, Galium odoratum, is a shade gardeners delight. Fast growing, quick to establish, beautiful, white spring flowers and attractive foliage through to snow, this treasure is seldom bothered by pest or disease. Its dried foliage has a sweet scent that has been described as a fresh-cut hay and vanilla fragrance, and it is used frequently in potpourri. It even used to be used as the stuffing for the winter mattress!
Every night he creates different desserts to accompany our four course set menu. It could also be Chocolate Four-play: Dark chocolate truffle tartlette, iced white chocolate ‘Blondie’, milk chocolate mint sorbet, dark chocolate mousse served with red wine poached pear. this dessert was paired with NV Caboose (malbec and petit verdot), King Drive Vineyard, Kettle Valley.