--- title: "Artisanal Fine Dining Desserts and Mignardises in Bengaluru" description: "Discover artisanal, plated desserts and mignardises for your next event. Chef Clive brings sophisticated, French-inspired sweet courses to private dining in Bengaluru." canonical: https://mytribe.in/oxalisfinedining/fine-dining-catering/unforgettable-desserts-and-mignardises last_updated: 2025-09-15 --- # Fine Dining Desserts and Mignardises in Bengaluru Tribe Verified · Hand-finished desserts for private events. By [Oxalis Fine Dining](https://mytribe.in/oxalisfinedining) · Catering at your venue across Bangalore (urban and rural). Outstation on request. · ₹850 per guest (estimate) Part of [Fine Dining Catering](https://mytribe.in/oxalisfinedining/fine-dining-catering). [View full gallery](https://mytribe.in/oxalisfinedining/fine-dining-catering/gallery) A meal finds its perfect closure in the final course. I design plated desserts and mignardises that bring texture, balance, and a touch of professional artistry to your table. ## Photos and videos - ![My caramelized Muscovado custard tart, served with a scoop of house-made cinnamon ice cream. A sophisticated dessert with deep, comforting flavors.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1a7183fb-61fb-48d4-b022-e26aa4c3b2f3) - ![A decadent Bacon Pain Perdu. This brioche French toast is served with bacon bits, whipped crème fraîche, and elderflower ice cream for a sweet and savory brunch treat.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/76b117b7-0090-4c93-b660-358f4c0adc03) - ![Canelé de Bourdeaux, a classic French pastry with a rich, custardy interior and a thick, caramelized crust. These are cooling on a rack before being served as mignardises.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/37e6b773-8ca3-4d05-b9ac-9dba4c186b7a) - ![A slice of rich chocolate tart served with vanilla ice cream, caramel sauce, and a crunchy crumble. A dessert for true chocolate lovers.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6ca789b9-7c25-4678-9999-3ea67a10535a) - ![Riz Au Lait, a creamy Arborio rice pudding elevated with dulce de leche, sour cherries, and a sprinkle of fig leaf oil for a unique aromatic finish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/01bf44a6-559b-4bb1-af44-54131b5f4d06) - [Video: A tempting look inside one of my handmade dark chocolate bonbons, revealing a luscious, tangy lemon curd filling.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b29c59fc-35ff-4136-ac0e-a039dc9b57b8) - ![My version of French Toast, or Pain Perdu, made with brioche and topped with peanut butter, jam, stewed plums, and freeze-dried mango.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/cef90e46-f628-467c-9d8a-4a98a093d3e5) - ![A deconstructed dessert featuring multiple components, including meringue shards, fruit compote, and fresh fruit.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/30f393d6-8a03-415d-9465-1dc1771f1f39) - ![A classic French Crêpe Suzette, folded and bathed in a beautiful orange butter sauce, garnished with edible flowers.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4cf7d46b-64a4-42c9-a00b-fee597c406a4) - ![Plating a dessert with a whipped cream dispenser, adding a light and airy element to the final dish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1df13290-c70b-40c0-b5bf-046a2a92b8a5) - ![Another view of the dessert plating process, showing the precision and artistry involved in the final course.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b9625056-ac62-48fc-81d3-02165ecaea06) - ![My team and I plating a mille-feuille dessert, carefully adding toppings to each individual portion.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/09d0275b-8869-4557-8473-9394553fea0e) - ![A creative corn-based dessert from my Mexican menu, featuring sweet corn, chocolate, and a light espuma.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f33317cd-e15d-4c0a-9bd0-0aacffac717e) - ![Classic churros with a rich chocolate dipping sauce, the perfect sweet ending to a Mexican-themed feast.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/befcc4a5-4d85-458e-9a0c-aac1cb64efe5) - ![A sweet corn panna cotta with a corn husk meringue, a sophisticated dessert that plays on a single star ingredient.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/14ed3a79-260c-40aa-9348-7d74b725235d) - ![A collage of different dessert plates, showcasing the variety of sweet creations I offer for private events.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/526a7217-827d-4591-8430-dd0514df0b4a) - ![A beautifully plated brunch dessert being presented to a guest, highlighting the service aspect of my catering.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2bc190ba-a959-496e-a9c4-d9172b50b629) - ![Assembling individual dessert bowls with cake, cream, and fresh berries for a private event.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a7a35817-7412-40e2-8f24-74d296dd6dfa) - ![Another beautiful shot of the Pain Perdu, set against a floral background.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3cbdceaa-f7ee-4dfd-88ee-2692659fc87a) - ![A slice of my Pecan Praline Pie, a nutty and sweet creation with multiple textures.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/415d3ee7-14e5-4ee3-a810-9a5be85107c8) - ![A row of desserts being prepared for service, showing the consistency and scale of my catering operations.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ee43ee3d-aff4-46d5-8afd-4afd39cd0a74) - ![A lineup of Canelés, the perfect bite-sized mignardise to end a meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/aefd1a8f-6d98-4627-8e60-7dedde0ebb44) - [Video: A video montage of various desserts and dishes being prepared and served at my private dining events.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/772ad081-042f-4c9c-ac17-cccc13827e81) - ![A full dessert spread, including the Muscovado tart, a bonbon, and a tomato-rose creation, showcasing a complete dessert tasting.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/df39a92c-0beb-49b0-9ed3-724bea93d75c) - [Video: Plating a beautiful pink panna cotta dessert, adding a fruit coulis and crumble for the final touch.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6e8f1391-52ba-4675-838b-854f0c85e5c3) - ![A quenelle of rich chocolate sorbet served alongside a creamy white chocolate namelaka.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2b0697fc-9516-422d-9880-907ac41bdec2) - ![My handmade lemon curd bonbons, presented elegantly on a bed of coarse sugar.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/eb4288e9-f045-4c03-a75f-f4e363a59a15) - ![A duplicate shot of the delicious chocolate tart, a popular choice for dessert.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/05487efb-c046-4c1b-802d-cbb2aa2454c0) ## About Unforgettable Desserts and Mignardises When you book a dessert service, I do not simply drop off a platter. I bring my team to plate each component, including temperature-sensitive items like house-made ice creams, warm sauces, and delicate tuiles, right in your kitchen. This method ensures that every texture and temperature is maintained from my prep area to your plate, providing a dining experience that mirrors high-end restaurant service. The final course is where I bridge classical French technique with modern flavor profiles. Whether I am tempering dark chocolate for lemon curd bonbons or balancing a savory bacon brioche, my approach remains the same: focus on the integrity of the ingredients. ### The Art of the Plated Dessert My plated desserts often feature contrasting elements. You might find a warm Muscovado custard tart paired with a cold, cinnamon-infused ice cream, or a classic Riz Au Lait that has been reimagined with fig leaf oil and seasonal sour cherries. I pay close attention to the structural elements, using meringue shards, crumbles, and fresh fruit to create a dish that looks as deliberate as it tastes. ### Why Mignardises Matter A dinner often winds down with coffee or digestifs, and that is where mignardises come in. These small, two-bite treats—such as Canelé de Bordeaux with its dark, caramelized crust or individually filled bonbons—provide a focused, intense flavor experience. They are the final detail that rounds off the evening. ### My Approach to Ingredients I rely on seasonal availability. If stone fruits are in peak season, they will likely appear in a poach or a tart. If I am working with dairy, I prioritize richness and quality. This seasonal discipline means the menu is never static; it shifts to accommodate what is best at that moment, ensuring your private event features ingredients at their prime. ## About Oxalis Fine Dining I am Chef Clive. I believe a final course should be as technically precise as the first, which is why I apply the same rigor to my pastries and desserts as I do to my main courses. I look forward to bringing this level of detail to your next gathering. 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