This will sadly be deluxe dessert’s last week of production for dining guests, this semester. The dessert menu for the night was a tarte aux myrtilles et citron (a blueberry and lemon curd tart), Fontaine Jacques Torres- a chocolate genoise base, chocolate ganache filling with raspberries in fillo dough baked in the oven, sitting in a fillo dough pyramid. There was also rhubarb sorbet sitting on a cake base, topped with a white chocolate mold, raspberry rhubarb sauce, and a meringue kiss. Lastly, a grand marnier souffle with an infused biscuit at the base and a grand marnier sauce along side. It has been a pleasure being a part of such a great group of people who made amazing desserts week in and week out.