Crème Brûlée for a dinner party — went down extremely well

I made Crème Brûlée for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The buttery and aromatic profile was the main talking point — no one had quite experienced shallots used that way before.

French cuisine is a UNESCO Intangible Cultural Heritage. I explained the a brasserie lunch context as I served it which helped people appreciate it fully. Champagne was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.