Johannes Bonin
lundi 25 octobre 2010
samedi 17 juillet 2010
samedi 5 juin 2010
Chelsea flower show Afternoon Tea
Today I'm thrilled to show you what my team served during 3 weeks for a special afternoon tea dedicated to the Chelsea flower show in London. (100 pax/day)
My team is lead by my Sous-Chef Julien Goulet, who had worked with Sebastien Bouillet and Richard Seve, two notorious members of Relais Dessert International.
We worked on duo flavour such poppy/strawberry, jasmin/peach/pistachio, blackcurrent/violet...
My team is lead by my Sous-Chef Julien Goulet, who had worked with Sebastien Bouillet and Richard Seve, two notorious members of Relais Dessert International.
We worked on duo flavour such poppy/strawberry, jasmin/peach/pistachio, blackcurrent/violet...
dimanche 16 mai 2010
Kirk Whittle, the Scottish
For my first post I would like to let you know about one of the greatest restaurant pastry chef in Paris.
I said, Kirk Whittle!
I definitly love his work, style and taste.
Been six years with Hélène Darroze, we met just over two years ago.
He addes a strong positive influence on me by the way he sees the plated dessert.
Let's enjoy some of his last works.
JB
I said, Kirk Whittle!
I definitly love his work, style and taste.
Been six years with Hélène Darroze, we met just over two years ago.
He addes a strong positive influence on me by the way he sees the plated dessert.
Let's enjoy some of his last works.
JB
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