Auguste de Paris with chocolate sauce and brilliant red croustillant.
-The concept here is to show how breakfast elements are used in contemporary desserts
Lemongrass Crème Brûlée with Wasabi Ice Cream and Roasted Strawberry Compote
-The concepts is using contrast. Hot and cold in the ice cream, a hearty cooking technique on a delicate fruit and creamy and crunchy. The dish works because of the Asian influences.
Vanilla Bean Brioche with Blackberry Basil Broth, Brie Cream Cheese Ice Cream
-The concept of this dessert is simple; bread, fruit and cheese. It is also illustrated that savory elements are used in desserts.
-The concept here is to show how breakfast elements are used in contemporary desserts
-The concepts is using contrast. Hot and cold in the ice cream, a hearty cooking technique on a delicate fruit and creamy and crunchy. The dish works because of the Asian influences.
Vanilla Bean Brioche with Blackberry Basil Broth, Brie Cream Cheese Ice Cream
-The concept of this dessert is simple; bread, fruit and cheese. It is also illustrated that savory elements are used in desserts.
No comments:
Post a Comment