Desserts and Mignardises at Oxalis
The final act of a meal is where technique meets memory. My desserts and mignardises are designed to linger, blending European pastry craft with unexpected flavor pairings.
A slice of my caramelized Muscovado custard tart, served with house-made cinnamon ice cream. It's rich, creamy, and deeply satisfying.
Bacon Pain Perdu. This is a savory and sweet dessert of brioche French toast with bacon bits, whipped crème fraîche, stone fruits, and elderflower ice cream.
A beautiful dessert of cardamom parfait, cacao mousse, fresh pomelo, and a delicate honeycomb tuile for crunch.
Freshly baked Canelé de Bourdeaux, a classic French pastry with a rich, custardy interior and a thick, caramelized crust.
A close-up of a lemon curd dark chocolate bonbon. The perfect mignardise to end a meal, with a bright, tangy filling.
A slice of rich chocolate tart served with a crumble and ice cream, a classic dessert pairing.
Riz Au Lait, a sophisticated take on rice pudding. I use Arborio rice and pair it with dulce de leche, sour cherries, and fig leaf oil.
Lemon curd dark chocolate bonbons, presented simply on a bed of sugar. These are perfect for a special occasion like Valentine's.
Another plating of the chocolate tart, a consistent crowd-pleaser for private dinners.
A deconstructed dessert with meringue shards, mousse, and fruit. It's a playground of textures and temperatures.
About Desserts & Mignardises
I do not believe in desserts that are just sweet. You will notice in my work a balance of textures and temperatures, like the contrast of a warm Canelé de Bourdeaux with a chilled custard, or the way savory notes weave into a Pain Perdu. Whether it is a plated panna cotta or a hand-tempered bonbon, these finales are crafted to ensure the last bite is just as thoughtful as the first.
In the world of pastry, I operate with a simple rule: the last impression is the one that stays. My approach to desserts combines classical European pastry training with a modern, ingredient-forward philosophy that often surprises guests in my Bangalore supper clubs.
A recurring element in my service is the Mignardise, the petite, final bite that brings a meal to a sophisticated close. You might find a lemon curd bonbon with a crisp, hand-tempered chocolate shell, or a perfectly caramelized Canelé de Bourdeaux, contrasting its thick, crunchy exterior with a custardy, soft center. These small bites serve a distinct purpose; they are the bridge between the end of the main course and the lingering conversation that follows.
My plated desserts lean heavily on textural interplay. When I prepare a Muscovado custard tart, for example, the goal is to balance the deep, earthy sweetness of the sugar with the cooling bite of house-made cinnamon ice cream. For my take on Pain Perdu, I move away from the expected, incorporating bacon bits, stone fruits, and elderflower to transform a breakfast classic into a layered, savory-sweet dessert experience.
Menus rotate seasonally, meaning the flavors on your plate are dictated by what is currently vibrant and available. Whether it is a panna cotta paired with tarragon crumble and peach compote, or a cardamom-infused parfait, the objective remains the same: to create a finale that feels balanced, deliberate, and entirely satisfying.
Clive Fernandes
I am Chef Clive, and I believe food is the best way to bring people together. I host intimate supper clubs in Bangalore where I handle every detail, from the music to the final dessert, so you can focus on the stories being shared around the table.
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