A dessert’s name plays an essential role in a customer’s choice.
This handful of words’ impact extends well beyond a restaurant’s dining area, as guests often consult menus online in advance. As the first point of contact and bearer of a hint of emotion and sensation, the product’s name should awaken diners’ senses and spur them on to try it. It’s also vital that it’s clear and readily understandable, as customers want to know what they’re eating. The name should inspire, but it should also tell us about the products used and show off your expertise.
Alongside the chefs at L’École Valrhona, we have used an innovative concept as our basis so that you can make the language of gastronomy your own, both in terms of the name you choose for your desserts and the conversations your waiting staff have at tables. In this booklet, we provide a whole host of tips and tricks for showing off your desserts at their best so that they sell even more easily!