Enrico Venturini

Enrico Venturini

Enrico Venturini
Altre idee da Enrico
gianluca fusto - Cerca con Google

gianluca fusto - Cerca con Google

Le Meurice, Paris ༺✿༺

Le Meurice, Paris ༺✿༺

Symphonie Infini

Symphonie Infini

Gorgeous banana bread pudding, Salted Milk Caramel, Chocolate Sorbet, Crème Fraiche Custard, featuring Valrhona MANJARI 64% by Pastry Chef @Jiho Kim from Valrhona's Cercle V member The Modern NYC, holder of two Michelin Stars, a three Star review in the NY Times, four James Beard Foundation Awards, and the Grand Award from Wine Spectator 🙌🏼👏🏼🙌🏼

Gorgeous banana bread pudding, Salted Milk Caramel, Chocolate Sorbet, Crème Fraiche Custard, featuring Valrhona MANJARI 64% by Pastry Chef @Jiho Kim from Valrhona's Cercle V member The Modern NYC, holder of two Michelin Stars, a three Star review in the NY Times, four James Beard Foundation Awards, and the Grand Award from Wine Spectator 🙌🏼👏🏼🙌🏼

May your Christmas sparkle and your holiday overflow with love and chocolate! Merry Christmas to you and your loved ones!

May your Christmas sparkle and your holiday overflow with love and chocolate! Merry Christmas to you and your loved ones!

Valrhona C3: "Guanaja 70% and Bargamot" : plated dessert by Pastry Chef @fabrizio.fiorani from Japan 🇯🇵 featuring Namelaka Guanaja, Guanaja and Cocoa Sable, Guanaja Ice Cream and Bergamot Jelly and sauce

Valrhona C3: "Guanaja 70% and Bargamot" : plated dessert by Pastry Chef @fabrizio.fiorani from Japan 🇯🇵 featuring Namelaka Guanaja, Guanaja and Cocoa Sable, Guanaja Ice Cream and Bergamot Jelly and sauce

Valrhona C3: - "Guanaja 70% Ganache with Banana crisp bread, Cookie and Banana, Sudachi cream and with Guanaja Décor" Petit Four by Chef @fredrik_borgskog

Valrhona C3: - "Guanaja 70% Ganache with Banana crisp bread, Cookie and Banana, Sudachi cream and with Guanaja Décor" Petit Four by Chef @fredrik_borgskog

Valrhona C3: "Celeste" Plated Dessert by Pastry Chef @damiengendron from 🇫🇷 - Guanaja 70% Chocolate Moelleux, Mikan and Flowing Yuzu Juice, Opaline Cocoa Nibs, Chocolate Mousse (feat Guanaja and Opalys), Sobacha Foam, Mikan Jelly, Guanaja Sauce and Shortbread Croustillant

Valrhona C3: "Celeste" Plated Dessert by Pastry Chef @damiengendron from 🇫🇷 - Guanaja 70% Chocolate Moelleux, Mikan and Flowing Yuzu Juice, Opaline Cocoa Nibs, Chocolate Mousse (feat Guanaja and Opalys), Sobacha Foam, Mikan Jelly, Guanaja Sauce and Shortbread Croustillant

#plating #presentation …

#plating #presentation …