It seems like a growing trend, that people are no longer satisfied with “just” being able to savour the desserts and pastries off their plates, but they’d also like to see how the desserts are being prepared right before their eyes. I see this as an extension of gastronomic experience which probably first stemmed from stepping into a sushi bar where a Jiro-like Japanese chef puts on a performance of, selecting a suitable cut, slicing the fish to precision, grasping the perfectly flavoured sushi rice so elegantly in one hand before clasping the two components together. It is a performance which many believe can invigorate the senses during the “omakase” as well as help one to gain a deeper understanding of the food in order to better appreciate what is being eaten. Such a dramatic show is a tradition is not unique to just Japanese of course, as a good crepe suzuette is often prepared from scratch right next one’s dining table, from the making of the lace-thin pancakes, to the final flambe of the orange juice and liqueur concoction. As such, “salons” or “ateliers” becomes an increasingly popular culinary concept which is replicated in many places now. During our most recent trip to Japan, we visited Salon de Dessert Toshi Yoroizuka in Tokyo Midtown , for a treat of not only their desserts but also the performance.