A full twenty-course dessert tasting, structured in movements like a musical composition.
Rather than presenting dessert as the final course of a meal, Ted Steinebach turned it into the main event: twenty small courses arranged in movements, each exploring a different flavor world, technique, or artistic reference. The menu moved from champagne, citrus, flowers, strawberries, and chestnut to orange, speculaas, yuzu, matcha, chocolate, port wine, and whiskey. The experience combined classic pastry, haute cuisine techniques, savory kitchen methods, and conceptual storytelling. Some courses were delicate and floral, others theatrical, nostalgic, abstract, or unexpected. Inspired by the emotional force and movement of music, the tasting was designed to feel abundant and immersive, while still following a natural progression. The result was less a traditional tasting menu and more a dessert opera: layered, expressive, playful, and entirely centered around pastry as an art form.