Colorful, voluminous, and a perfect finish. The piece, in a very Bachour style, was one of the creations that the Puerto Rican chef carried out during his latest visit to L’École Valrhona Brooklyn.
Chocolate muffin, sea salt caramel, and double chocolate chips cookie. This is one of the many creations that can be tasted at The Ritz-Carlton Millenia Singapore.
One of the small format desserts that the chef designed during her class dedicated to modern buffets at L’École valrhona Brooklyn.
This dessert, included in the 11th course degustation menu of Amber, a two-Michelin-star restaurant integrated into the luxurious hotel Landmark Mandarin Oriental (Hong Kong), offers an interesting play on textures.
The combination of strawberry and raspberry becomes the main element of this dessert in a summer dish that can be tasted at The Peninsula Hotel Beijing.
One of the sweet proposals proposed by 99 restaurant, with a pastry station lead by Gustavo Sáez.