Lemon and pineapple melts together in this delicacy performed by Korean pastry chef under a French title and with interesting allies like basil and coconut to balance the proposal
The Argentinian pastry chef avoids complex taste associations, and limits himself to combining two or three popular flavors that serve as a bridge between modern pastry and native tastes
A pre-dessert with which the Japanese pastry chef representing Indonesia convinced the jury of C3 Valrhona.
In collaboration with l’École Valrhona Brooklyn and Nicolas Botomisy, the couture cake master has introduced the art of sugar flowers and cakes to a group of students.
The Dutch chef was inspired by the famous sunrise in Asia to make this petite delicacy.
The flagship creation symbolic of the collaboration between Alain Ducasse and Chanel, signed by the Executive Pastry Chef of Beige Alain Ducasse Tokyo.