Ikarus restaurant. The world in one single space April 25, 2017 | Fernando Toda
Chocolate, mango and lychee meringue tart by Luciano García April 28, 2017 | Ana Rodríguez
The 5 countries which have directly qualified for the Coupe du Monde de la Pâti... April 28, 2017 | Ana Rodríguez
Yun Eunyoung, Korean-Style éclairs, always crisp and fresh April 12, 2017 | Jaume Cot
New line of water-soluble powder colors, by Pavoni
30 indispensable ice creams, by Jaume Turró
This recipe was included in the masterclass on plated desserts taught by Carson at L’École Valrhona Brooklyn School.
Nicolas Blouin, a young pastry chef from the Rosewood Mansion in Dallas, left the competition with a $2000 prize.
Ducasse Education offers international professional programs for beginners, Entrepreneurs and practicing chefs seeking excellence in Culinary or Pastry Arts.