The chef goes back to his childhood with this semolina cake originally from Libya and proposes a version in which he combines ingredients from different countries.
The Japanese chef had the idea of making this dessert when he found he could make kadaif at home with a frying pan.
One of the most successful creations of the signature pastry that the French chef directs at Taichun in the center of the island of Taiwan: CJSJ.
Balanced flavors, contrasting textures, and personal decoration come together in this dessert designed by the Executive Pastry Chef of the Mandarin Oriental Paris.
A brittle and crunchy caramelized yuzu dessert in a glass serves as a barrier between the diner and this fantastic dessert signed by Albert Davi, creator of the cover of so good # 25
White chocolate and dry meringue to surprise us with a result as addictive as the original but with a much sweeter touch
A single gesture can change everything and help to customize one creation and give it the unique artisan touch. Gustave Saez proved to us in so good #24 and now we have the chance to review it with this clear example