René Frank demonstrates with every single dessert that modern pastry deserves more presence in the culinary world than just a final menu course. The conventional fine-dining finale is given a new raison d'être at CODA where it takes centre stage.
This trend-setting understanding of dessert is made possible by the greatly reduced use of sugar. The amounts of milk, cream and butter used in traditional desserts are also avoided. CODA rethinks pastry: different ingredients, unusual flavours, exciting textures, and light and digestible combinations that are pleasantly sweet but never too sugary.