Order the lemon tart, and a tiny, flawless lemon arrives on a plate. You’ll bite into it expecting sour juice, and instead get silky lemon cream, almond sponge, and a layer of crunchy meringue. It’s a prank. A delicious, delicious prank.
The hazelnut is a particular highlight—it looks like someone glued two actual nuts together. Inside? Layers of praline cream, chocolate mousse, and a little stem made of chocolate that tastes like it was blessed by Swiss monks. Your brain will scream “That’s not a nut!” but your mouth will just keep nodding.
Pastry God Cedric Grolet picks The Berkeley for his first London
