Chocolate fondant by Gastronomicom
Chocolate fondant, coffee sauce and cocoa biscuit with cocoa nibs. Our pastry Chef Pol drew beautiful pictures on the plate. This technique is called " travail au cornet".
Chocolate fondant, coffee sauce and cocoa biscuit with cocoa nibs. Our pastry Chef Pol drew beautiful pictures on the plate. This technique is called " travail au cornet".
First cooking week for our new students with our Chef Samuel! Our culinary students are making "cold mini ratatouille with pesto, poached egg and crispy tuile". Good job!