The Washington Post, February 28th, 2007
ROLAND MESNIERA topiary made of lemon, lime and orange sorbet, sauced with glazed kumquats. Chocolate truffle turbans with raspberries and lime coulis. While international diplomacy may never have rested on a petit four or a souffle, in more than two decades as the White House pastry chef, Roland Mesnier says, he approached each confection as though world affairs depended on it. "When things were rough between two heads of state, I think dessert may have softened up the spot a little bit," he says. Though Mesnier worked on a grand scale -- serving as many as 800 guests -- he planned his creat...
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