One of the creations that the Spanish chef made during his class for the members of Valrhona’s Cercle V at L’École Valrhona Brooklyn.
In Beige by Alain Ducasse in Tokyo, the French chef defends simple, elegant, beautiful desserts with natural flavors
The French chef, in charge of pastry at Beige Alain Ducasse Tokyo, is a specialist in expressing the essence of the ingredients with a simple style in his desserts.
The chef visited L’École Valrhona Brooklyn a second year and has surprised with this dessert of vibrant flavors that he produces in his famous pastry shop in Montreal.
Matcha tea is the dominant color in this curious dessert by the pastry chef of the Amansara Hotel Siam Reap (Cambodia).
Colorful, voluminous, and a perfect finish. The piece, in a very Bachour style, was one of the creations that the Puerto Rican chef carried out during his latest visit to L’École Valrhona Brooklyn.