Too beautiful to eat！A world champion’s boutique dessert shop

The shop’s desserts mainly consist of mousses. The name “Frameless” reflects the chef’s personal style, unrestricted and without boundaries. L.Z. stands for Chef Chen Li’s initials, and “DESSART” combines the words “DESSERT” and “ART.”

【Mi?】
Made with two different types of apples selected by season to balance their sweet and sour flavors and enhance a smooth texture; the unique traits of each part are drawn out through frying, stewing, juicing, and peeling, highlighting their characteristics; a blend of brandy and lemon is added to the filling, offering waves of aroma while extending the apple’s sweet aftertaste.texture; the characteristics of each part are coaxed out through frying, stewing, pressing, and slicing, respectively, highlighting them;choosing brandy and lemon to blend into the filling, creating waves of aromatic spirit and extending the lingering sweetness of the apple.Extending the sweet aftertaste of apples.

【Ceng Cheng Orange】
The mysterious bitterness of dark chocolate is fully utilized and balanced, showcasing a unique smoky tone. Layered pie crusts are wrapped in Norman custard, gently harmonizing honey-soaked oranges cured for half a year with 70% dark chocolate’s mature bitterness.The tone, with its layered stacked pastry crust, is enveloped by Normandy cream filling, gently uniting honey-infused oranges marinated for six months with the mature bitterness of 70% chocolate in harmonious cohesion.A harmonious interplay of oranges pickled for six months and the deep bitterness of 70% chocolate, coming together in perfect cohesion.

【Mi Fei】
It captures the richest variety of textures with caramel’s sweetness—the essence of this cake. Mellow and rich Taiwanese brown sugar is blended with sweet Canadian maple syrup, blossoming uniquely through the glaze, mousse, custard, and pineapple shortbread.A blend of mellow, rich Taiwanese brown sugar and the delicate sweetness of Canadian maple syrup is carefully balanced,unfolding in full splendor through varying forms—in glazes, mousses, custards, and pineapple shortbread.