Biscuit soaked with the exotic fruit juice, covered with zabaglione vanilla and a fruit frost: Pineapple, banana and mango of Philippines.
Rum Baba coated with vanilla chantilly (whipped cream) , meringue and Bavarian with chestnuts of Ardeche.
Dacquoise with the pinions, coated with melting caramel and a coffee of Colombia air foam.
Biscuit soaked with lemon grass and ginger, covered with creamy and a zabaglione chocolate of the Caribbean.
Sorry for the translation, I’m sure that some desert names can’t be literally translated…
Thanks to Materialiste for the Tip!
Like fashion designer collections, luxury hotels have their very own varied specialty collections. Here is the Plaza Athénée fall/winter 2010/11 desert collection, created by pastry superstar chef Christophe Michalak, officially elected best pastry chef of the world.
[top image] Financial biscuit (or Biscuit financier) on which come some posed pears poached in brunoise, covered with a foam maple syrup of Quebec
May 21 13 @ 5:23 PMMoMA's Annual Party in the Garden
May 22 13 @ 5:37 PMof Montreal at Music Hall of Williamsburg
May 23 13 @ 5:27 PMØDD Spring Sale
May 24 13 @ 5:40 PMYacht at Shea Stadium
May 25 13 @ 5:50 PMJames Murphy and Special Guests at Grand Prospect Hall
May 26 13 @ 5:54 PMOneohtrix Point Never at Saint Vitus
May 27 13 @ 6:01 PMA conversation With James Murphy
May 28 13 @ 5:46 PMNaoaki Funayama: X-don at Ouchi Gallery
May 29 13 @ 6:06 PMMarina & The Diamonds and Charli XCX
May 30 13 @ 6:10 PMLee "Scratch" Perry at Le Poisson Rouge