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”.
International Culinary Academy
ZAE des 7 Fonts
8, rue des Moulins à huile
34300 AGDE | FRANCE
T : +33 4 67 32 15 07
contact@gastronomicom.fr
June 4-28, 2024