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.
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