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Le Baba Revisité Demonstrated by The French Pastry School
Saturday, May 26th, 2012Chef Sébastien Canonne, MOF demonstrates Le Baba Revisité, with a litchee jellified brioche, grilled ruby red grapefruit, fleur de sel pine nut brittle, and raspberry/litchee/rose sorbet made with Cap’Fruit brand fresh fruit purées. …
The Point Restaurant & Terrace – Bermuda – Gourmet – On Voyage.tv
Saturday, May 26th, 2012The Menu: At the helm of the kitchen is chef Serge Bottelli, who brings sophistication and innovation to the French-global cuisine. Rabbit and white bean stew with pappardelle; pine nut-and-chanterelle-stuffed chicken breast; …
The Point Restaurant & Terrace – Bermuda – Gourmet – On Voyage.tv
Saturday, May 26th, 2012The Menu: At the helm of the kitchen is chef Serge Bottelli, who brings sophistication and innovation to the French-global cuisine. Rabbit and white bean stew with pappardelle; pine nut-and-chanterelle-stuffed chicken breast; …
