Stefan Riemer, Executive Pastry Chef at the Flavor Lab at Walt Disney World, has been inspired by a Salvador Dali favorite, the Rhino Hat, to create this sweet dessert. Long live art!
With matcha tea, apricot geléé, and yolk, these rolled and tender bites reign in the repertoire of the French chef’s Dolç patisserie and are also the stars in one of the chapters of his latest book
The chef was inspired by the trending plant-based approach at Disney to design this dessert that is served at Topolino’s Terrace – Flavors of the Riviera and incorporates ingredients from the Riviera region.
This brilliant Japanese pastry chef performs a unique milk chocolate entremet by piping in a irregular gay the whipped chocolate ganache that covers the entremet
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.