Inspired by small producers
Nobuhiro Koto Recipes
The latest version of tarte au citron, with rosemary and verbena to associate with lush forest in Karuizawa, by chef pâtissier of the Hoshino Resorts Hotel Bleston Court.
Nobuhiro Koto Articles
With flowers, green-colored, in a gummy form... rhubarb is the protagonist in some of the most striking pastry proposals in recent times.