Beaumes de Vignes cake with roasted grape compote, a tuile, and fromage blanc sherbet
Coconut chiboust with chocolate sauce, coconut sauce, and a coconut financier topped with chocolate sherbet
Lemon chiboust with blueberry compote (underneath), lemon verbena clear sauce, cassis and sweet basil sorbet, and a rosemary sprig (I don't know why Chef Cynthia put it there... there's no rosemary in the dessert)
Liguarian Lemon cake with almond gelato, pineapple, and a tuile
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