Tobias Evers

Tobias Evers completed his culinary training in 1999 at Hotel Casino Im Park in North Rhine-Westphalia. In 2007, he joined Restaurant Coast as sous-chef and was promoted to chef de cuisine in 2009. Since then, he has skillfully led the ambitious kitchen into the prestigious Michelin Guide.

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Opskrift

Chocolate Mousse with Blackcurrant Sorbet

This chocolate mousse is not only a visually stunning dessert—it’s also a delight to the palate. It features a baked chocolate mousse paired with fresh berries, tangy yogurt, and Kastbergs’ wonderfully intense blackcurrant sorbet. The dessert achieves a beautiful balance; the rich, smooth, and creamy flavor of the chocolate mousse is simply irresistible.

Ingredienser

Kastbergs Blackcurrant Sorbet
Baked Chocolate Mousse
Yogurt
Blueberries