Melbourne restaurants offer tiny temptations

07/3/2007 | Age (Melbourne, Australia), The

A number of chefs in Melbourne, Australia, say that offering small pre- and post-dessert treats is a way to add flourish and class to the fine-dining experience. "It's about giving the customer as much experience as possible, and that's the idea of making desserts much smaller and giving more little explosions of flavor," said Shannon Bennett, owner and head chef of Vue de Monde, Good Food Guide 2007 Restaurant of the Year.

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Age (Melbourne, Australia), The

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