Thierry Marx
It's a busy week at work this week because we have a two Michelin Star Chef here. In the pastry kitchen we have two different desserts that we are making for his menu. He is specialized in molecular gastronomy so I've been for the first time in my life using chemical stuff in pastry and I think it's really cool. Going back to work in 30min so I'm going to eat something now and get ready. Hugs!
Chocolate sorbet, brownie, passionfruit syfon, elastic chocolate ganache, passion fruit cream and sable.
Sake ice cream, white chocolate tuiles, candied chestnuts - tamarine - pear - and ginger, meringue, black sesame tuiles, chestnut cream, mandarine sauce, and exoticfruits cream
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