“it needs something like…a bit of chopped up white toblerone”.*
The waiter snorted at the fact that I was telling this Michelin star restaurant how to improve their icecream. He said, between mildly gritted teeth…
“I’ll let Ruth know”.
He brought me a free dish of caramel icecream which tasted like tarte tatin without the apples. You know, the gooey burnt caramel bit. Very nice.