Cooking in the bubble, isolated from external influences, and you can get as a result personal combinations like this guava plated dessert by the chef in front of The Catbird Seat (Tennessee)
The French Executive pastry chef for the Mandarin Oriental Geneva awakens delicious memories in diners with delicate desserts.
This is one of the successful desserts served at the luxurious Mandarin Oriental in Geneva
In this snack, the Executive Pastry Chef for the Balmoral Hotel in Edinburgh aptly combines Blairgowrie strawberries and matcha tea.
The MOF Pâtissier, a professor at L’École Valrhona of Tain L’ Hermitage (France), gathers his favorite flavors in this snack.
This icy version of this popular cocktail is simple but complete, by the executive pastry chef of The Peninsula Beijing.
With the idea of returning to origins and of being timeless, the owner of the pastry shop À tes souhaits! rediscovers and makes versions of classic pastry, paying special attention to taste and texture.
Here is the dessert that Malaysia presented at the Coupe du Monde de la Pâtisserie 2017 and which was in the top 3 of this category of the competition.