i cooked for a fellow local pastry chef the other night. we had both previously worked at the French Laundry, though he was there about six years ago. i am sure we had completely different experiences but also obtained a certain education that can only be learned from working for thomas keller's restaurants.
yogurt panna cotta, blood orange gel, citrus dice, black tea meringue, tangerine sorbet and foam
compressed strawberries, tres leches cake, fennel ice cream
braised pineapple, muscovado ice cream, basil seeds, pineapple croquant
chocolate-praline mousse, pears, passion fruit ice cream, praline feuillatine, passion fruit gel
chocolate cremeux, banana, peanut butter ice cream, meyer lemon
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