so good..

The second edition of The Best Dessert of Restaurant, competition in which the best restaurant dessert is chosen, was won by Vicente Saint-Yves Carvalho, Brazilian pastry chef at the restaurant Blau Bcn in Barcelona. The contest was supported by Nespresso, which gave its name to the second prize – given to the author of the best dessert made with coffee. This second-place award was given to Pierre François Roelofs, Australian pastry chef at the restaurant Interlude in Melbourne. A total of seven finalists took part in this second edition, all of them selected out of 150 applying candidates. During the awards ceremony, there was a most-deserved tribute to the figure of the French pastry chef Michel Bras.

Winner: Vicente Saint-Yves Carvalho

Other awards: Best dessert with coffee, to Pierre François Roelofs, Australian pastry chef at the restaurant Interlude in Melbourne.

Number of contestants:7