Feuille’s kitchen likes to work “roots, stems and leaves” and “flowers and fruits” into its signature set menu, so when Rousseau turns beetroot into a pre-dessert, the result feels less like a sweet course than a quiet finale to his savoury dishes. Available only on the dinner tasting menu, the dish is served as a hollowed-out beetroot filled with sorbet, yogurt foam, juniper oil and beetroot stem marmalade, combining the kitchen’s vegetable-first philosophy with sweet flavours from the pastry team.
Rousseau says the course arrives “between the moment our customers turn the page on the savoury courses and discover our sweet world”, and that transition is exactly where “beetroot – juniper – roses” finds its power. The dessert, created with pastry chef Dafne Daniels, takes a trio of earthy, floral and lightly medicinal flavour notes and turns them into a palate cleanser.
