In this preparation, the Argentine pastry chef proposes a personal combination of ingredients, perfect textures and intensity of flavors, all inspired by a unique place in Argentina
‘Less is more’ is the motto of this dessert that the pastry chef has designed for the Jean-Georges Restaurant Group.
The chestnut is the protagonist of this creation included in the second and ambitious book of the French chef: Opéra.
With this plated dessert, the pastry chef has been proclaimed the winner of the professional category of the Championnat de France du Dessert 2020
Find the balance between lightness and taste and at the very same time pay great attention to creativity and the aesthethic part of the dessert. This Russian pastry chef want to dedicate this multi-component dessert to honey and he finishes it with a beautiful honeycomb made from dehydrated lime jelly
The chef, in charge of La Postrería in Guadalajara (Mexico), is inspired by Andalusia (Spain) to make this spectacular doughnut.
‘Amona’, which translates to grandmother in Basque, is a nostalgic dish for Pérez, one that is fondly reminiscent of home and childhood days.
In this recipe, the Japanese pastry chef combines chocolate with strong flavors like celery and unusual flavors like dill.