After five years running Dessert Evenings at Fitzroy’s Rosamond, pastry chef Pierre Roelofs has “grown up” and will be taking up residency at Adriano Zumbo’s new venue, Fancy Nance, from the end of this month.
Running every second Thursday from June 25, the menu will feature three courses of dessert as well as one of Roelofs’ famous dessert tubes. For those not yet acquainted, dessert tubes are presented in an open glass (like a test tube) and layered with flavours to re-create familiar desserts, such as raspberry jam doughnut, lemon meringue tart, chocolate brownie, or any of the 150 flavours Roelofs has created over the years at Michelin Star-rated restaurants The Vineyard at Stockcross, The Fat Duck and a little place in Spain called El Celler de Can Roca - recently ranked the world's number one.
Roelofs is looking forward to working in a larger and better-equipped kitchen. “I won’t be doing the service alone, so this is an opportunity for the desserts to be a little more intricate and refined,” he says. “Fancy Nance is a beautiful venue that’s licensed. Adriano is a great guy and he has given us a wonderful opportunity. The plan is to stay at Fancy Nance indefinitely.”