A retired business owner, my passions are cooking, photography and eating. I use all three of these when I write for recipeyum.com.au which is on HubGarden
Sweet Tooths come out - this event has your name on it
Pierre Roelofs is the inventor of 3 signature dessert ideas that have shaped dessert experiences all over the world.
Pierre Roelofs is a Melbourne-based pastry and dessert chef. He is also the creator of the Dessert Evenings, a very special dessert degustation that has been running since 2010.
Let's face it - there are many of us around who enjoy dessert - I know when I was freely eating it, I would look at the dessert menu first to make up my mind what else to eat. I would sometimes just take an entree so I could eat a large and delectable dessert. But now I can just attend a function by Pierre and be in dessert heaven!
Pierre's next batch of Dessert Evenings takes place on 2nd, 3rd and 4th May 2019. They will be delicious autumnal good food at the gorgeous Terror Twilight, which is situated at 11-13 Johnston Street, Collingwood.
Pierre began his career in the Swiss alpine peaks and continued through to some of the busiest and most creative kitchens in the world. He ended up at some very bustling, creative kitchens in the world. He then returned to the city of Melbourne, where his love of experimentation and his curiosity continues to play out in his creations.
Pierre took on a three-year apprenticeship at the same Swiss patisserie his father had apprenticed at thirty years earlier. In the mountain village of Sent, he learnt the delicate arts of chocolate and pastry. After this, he found his niche in the 2 star Michelin kitchen of The Vineyard at Stockcross in Berkshire UK. At this restaurant, he was in charge of a team of twelve at the Hotel Sofitel in Melbourne. He formed a partnership with the talented Robin Wickens at the former Interlude in Fitzroy.
Other adventures that he has had include segmenting thousands of mandarins and learning Spanish on-the-fly alongside Jordi Roca at the 3 Michelin star El Cellar de Can Roca in Spain. He has also worked at the renowned Fat Duck in Bray, UK.
Pierre's style is a refining of all these experiences and more. Each meal is a combination of technique and precision "imagined through a prism of wild texture and flavour."
Some of Pierre's creations include:
Carefully considered layered flavours, textures and temperatures which build a crafted and ordered taste experience. These are almost at odds with the seeming lack of structure. The ultimate post-modern dessert!
Dessert tubes, which are one that is downed in a mouthful of a deconstructed classic like a lemon tart, crème brûlée or snickers bar.
The dessert degustations are multi-course small plates that create a myriad of surprising, tasty mouthfuls. These are served "morsel by morsel, moment to moment." Pierre invents these menus as-one off ideas which are never to be repeated, so enjoy them while you have the chance!
If you are looking for a gift idea, they have lovely gift certificates illustrated by Alice Oehr that can be emailed to you for printing at home. Your certificate will be emailed to you within 24 hours.
The Dessert Studies is an ongoing project between Pierre and fellow operators who have helped bring fresh new ideas to the Dessert Evenings. The project is all about starting conversations, exploring their creativity and at the same time, having a bit of fun along the way.
So far Pierre has worked with architect Andrew Maynard, Cindy-Lee Davies of Lightly, author Michelle MacKintosh, the Super Rad Nail Sisters, jeweller Julia deVille, illustrator Beci Orpin, weaver Maryanne Moodie and designer Alice Oehr.
There's a little bit of information you need to know about before you book your table. Please take note of the following:
Pierre creates and serves a unique set menu each night. This means that it is not always possible to accommodate dietary requirements. Please email them before booking to confirm that they can cater to your dietary requirements.
Please choose your date and time carefully as they do not allow booking changes, cancellations or refunds.
As these dessert evenings are of a unique nature, organisers do require full payment at the time of booking. The four-course dessert degustation costs $75. Non-alcoholic beverages can be purchased separately on the night.