Nicole Barnes
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L'Ecole Valrhona Pastry Chef Philippe Givre's modern Sacher version, made with GUANAJA 70%!

L'Ecole Valrhona Pastry Chef Philippe Givre's modern Sacher version, made with GUANAJA 70%!

Snow White wished she bit into this apple instead. Glass Apple with blown sugar, apple sorbet as core, puff pastry, apple balls marinated in lemon verbena, salted caramel, and chocolate nips by @restaurantbordeau #TheArtOfPlating  P.s. Help us win Best in Art by voting for us (link in profile)

Snow White wished she bit into this apple instead. Glass Apple with blown sugar…