Quince, a heirloom from older times, a humble autumn fruit often described as a cross between apple and pear, whose true flavour comes to life when chefs take the effort to slow cook to release its subtle sweetness and aroma.
We take our puff pastry, add a few extra folds and voila! Our Mille-Feuille uses two thick slices of flaky exterior and airy interior, and sandwiches a delectable quince compote, walnut cream, and beautifully draped luscious Madagascar vanilla cream.
