This recipe was included in the masterclass on plated desserts taught by Carson at L’École Valrhona Brooklyn School.
Everything that has to do with Modernist Cuisine is already synonymous with innovation and admiration, especially since they presented their work par excellence on the science of cuisine. But now they are back in the spotlight thanks to pastry chef
Perseverance has its rewards. In 2011 he won the silver medal in Lyon. Many would have already been satisfied, but Emmanuele Forcone knew he could achieve glory because he knew the recipe: ‘a good team, a lot of experience, all
The pastry chef of the iconic Parisian hotel Le Bristol has a commitment to desserts loaded with elegance and clean flavors, while continuing in the same line as chef Frechon when lightening and intelligently and moderately updating French savoir faire.