Tassos Zissopoulos
Περισσότερες ιδέες από το Tassos
1,028 mentions J’aime, 43 commentaires - Michael - The Food Radar (@world_food_radar) sur Instagram : "Feb 20 2017。Hong Kong。Dessert。Chocolate Sponge Cake Interesting cake design that I found during…"

1,028 mentions J’aime, 43 commentaires - Michael - The Food Radar (@world_food_radar) sur Instagram : "Feb 20 2017。Hong Kong。Dessert。Chocolate Sponge Cake Interesting cake design that I found during…"

Mini desserts, Epernay, Celebrity Cruises ล่องเรือสำราญคลิ๊กเลย http://www.joytour.com/%E0%B8%A5%E0%B9%88%E0%B8%AD%E0%B8%87%E0%B9%80%E0%B8%A3%E0%B8%B7%E0%B8%AD%E0%B8%AA%E0%B8%B3%E0%B8%A3%E0%B8%B2%E0%B8%8D

Mini desserts, Epernay, Celebrity Cruises ล่องเรือสำราญคลิ๊กเลย http://www.joytour.com/%E0%B8%A5%E0%B9%88%E0%B8%AD%E0%B8%87%E0%B9%80%E0%B8%A3%E0%B8%B7%E0%B8%AD%E0%B8%AA%E0%B8%B3%E0%B8%A3%E0%B8%B2%E0%B8%8D

Valrhona IVOIRE 35% semifreddo, champagne caviar, black currant champagne sorbet, whipped pistachio ganache, pistachio streusel, meadow mix sorrel by Chef Natalie Gazaui of EBERLY Texas

Valrhona IVOIRE 35% semifreddo, champagne caviar, black currant champagne sorbet, whipped pistachio ganache, pistachio streusel, meadow mix sorrel by Chef Natalie Gazaui of EBERLY Texas

This stunning "Chocolate & Violet Tart" from Pastry Sous Chef Noelle Gogg @noelleeyygee92 is now on the menu of @ballantynehotel "Chocolate Tart Shell, Violet & Valrhona BAHIBE 46% Mousse, Valrhona ILLANKA 63% Cremeux, BAHIBE 46% Chantilly, ILLANKA 63% Violet Sorbet, Crystallized Violet Petals"

This stunning "Chocolate & Violet Tart" from Pastry Sous Chef Noelle Gogg @noelleeyygee92 is now on the menu of @ballantynehotel "Chocolate Tart Shell, Violet & Valrhona BAHIBE 46% Mousse, Valrhona ILLANKA 63% Cremeux, BAHIBE 46% Chantilly, ILLANKA 63% Violet Sorbet, Crystallized Violet Petals"

Sometimes, a picture is worth a thousand words… Valrhona ANDOA 70% and JIVARA 40% crèmeux, Chocolate biscuit and Croustillant Praline in a OPALYS 33% bamboo with a roasted soy ice cream and passion fruit by Cercle V member Pastry Chef Alexander Zecena from Hakkasan NY

Sometimes, a picture is worth a thousand words… Valrhona ANDOA 70% and JIVARA 40% crèmeux, Chocolate biscuit and Croustillant Praline in a OPALYS 33% bamboo with a roasted soy ice cream and passion fruit by Cercle V member Pastry Chef Alexander Zecena from Hakkasan NY

Inspiring "Poire Belle Helene" from Valrhona Cercle V Cafe Boulud's Pastry Chef Ashley Brauze! (The Poire Belle Helene is a classic French dessert created by Auguste Escoffier in 1864 after the opera “La Belle Helene”!). Valrhona MANJARI 64% (Single Origin Madagascar) sauce, GUANAJA 70% Chocolate Financier, red Anjous pears poached with their skins in rosemary syrup, Maple Diplomat, Candied black walnuts and black walnut ice cream

Inspiring "Poire Belle Helene" from Valrhona Cercle V Cafe Boulud's Pastry Chef Ashley Brauze! (The Poire Belle Helene is a classic French dessert created by Auguste Escoffier in 1864 after the opera “La Belle Helene”!). Valrhona MANJARI 64% (Single Origin Madagascar) sauce, GUANAJA 70% Chocolate Financier, red Anjous pears poached with their skins in rosemary syrup, Maple Diplomat, Candied black walnuts and black walnut ice cream

"Wild Strawberry Tart" by Pastry Chef Etienne le Bastard (Valrhona Cercle V member). Tahitian Vanilla Ganache made with Valrhona OPALYS 33%, Gluten Free Sable and Poached Aloe Vera with lime!

"Wild Strawberry Tart" by Pastry Chef Etienne le Bastard (Valrhona Cercle V member). Tahitian Vanilla Ganache made with Valrhona OPALYS 33%, Gluten Free Sable and Poached Aloe Vera with lime!

NEW: Recipes From Famous Restaurants Around The World On The Lux Traveller! - The Lux Traveller

NEW: Recipes From Famous Restaurants Around The World On The Lux Traveller! - The Lux Traveller

Now, I use food as inspiration! I dig the colors+textures!

Now, I use food as inspiration! I dig the colors+textures!

Petit Gateau Red Velvet Sugestão da rede de confeitarias Dona Fulana. 80g de…

Petit Gateau Red Velvet Sugestão da rede de confeitarias Dona Fulana. 80g de…