PHOTO COPYRIGHT CREDITS ABOVE:
Chocolatier Martin Diez.
Pâsticiccerie Gianluca Fusto.
Le Atelier de Joël Robuchon.
Pistache: Pâtissier Thomas Trillion, Hong Kong.
The Restaurant Ossiano, The Palm Hotel, Dubai. Photographer: Pascal Étienne Lattes, ThurIès Gastronomie Magazine.
Cannollo: Giovanni.
Chocolatier et Pâtissier Yann Brys.
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They are all beautiful works of art along with @naf previous pictures. I don’t know if I should eat them or display them 
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Paryzer,
These are quite extraordinary as well as Naf´s too of course.
Absolutely remarkably outstanding dessert design art and amazing photography.
Thank you very much too …
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Maybe we should start a thread a beautiful desserts!
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They are all beautiful, indeed!
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Thanks! Lovely buches!!
Honestly those you see in the post above, they cost around ±100€, it’s not a budget that most people will want to spend on a cake for 6. But every year I enjoy looking at the new designs. Believe me, most of them we are eating are not that price, and they look quite good. Picard, a frozen food company quite affordable (less than 20€), the design is nice.
Also, it seems the new trend, it is related to the creation of complex mould. A bit less to the chef’s skill.
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Definitely … a thread on Beautiful Desserts …
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My family makes rugelach bar cookies and Italian biscotti with pots of espresso and fresh fruit platters while watching home movie reels until nightfall.
The rugelach bar cookie is a genius timesaver and very tasty.
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Depending on how much panettone I have hanging around, Panettone French Toast, fresh fruit and Mimosas.
https://www.google.com/search?q=panettone+french+toast&client=ms-android-americamovil-us&prmd=sivn&sxsrf=ACYBGNTJm2jr9cf9Nq6IBa_1rro8fhDuvA:1576063503606&source=lnms&tbm=isch&sa=X&ved=2ahUKEwie7ZmKvq3mAhULUK0KHYbeD9QQ_AUoAnoECA8QAg&biw=360&bih=559&dpr=1.5
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DW brews up a gallon or so of Chili (with beans ((apologies to the Texans on board here)) ) every New Years Day. The ever present side is a container of antacids. Oh, and a dense loaf of French bread accompanied by TPSTOB.
I put out a cheese board with crackers.
Then there’s usually a bowl or three of milk chocolate & dark chocolate morsels traveling room to room with the grandkids.
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I think lentils are one of those foods that are very popular in very many cultures/countries - anywhere from Canada, India, Mediterranean countries (northern Africa, Southern Europe, Turkey, Lebanon, Israel), etc. I never had them growing up - my MIL introduced me to many lentil dishes and now I make them in several ways - and love them - always on hand in my pantry.
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![augustCHRISTMASRELAIS10422320_539212129556720_7596007001956235675_n|700x481]
PastIcierre Gianluca Fusto, Milano, Italia.
Pâtissier Julién Dugourd, Provençe.
Relais Desserts Paris.
PastIcierre Gianluca Fusto, Milano, Italia.
Pâtissier Julién Dugourd, Provençe.
Relais Desserts Paris.
(upload://pa93vMvKuXXE2UMp70uMMxi1xdu.jpeg)
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@naf @Phoenikia The problem with all of these works of art is that it would be hard for me to eat them. It would be like taking a marker to a Monet.
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Anyone making some traditional New Year’s foods tonight or tomorrow? https://www.cnn.com/travel/amp/new-years-food-traditions/index.html
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My mother always made black eyed peas.
I didn’t like them then and don’t like them now.
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Making Korean dduk guk (rice cake) soup and dumplings. We usually do it for Lunar New Year but often times for Western New Year’s, too.
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I’m making pork, greens, and beans, but only the collards will be traditional.
The beans are pigeon peas, the pork bry brined chops.
I’m doing the pigeon peas a la Mark Samuelson.
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Thanks for posting - I’ll be putting a pot of black eyed peas on tomorrow, so may rif on MS’s s treatment. Yum.
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That is such a yummy recipe. Enjoy!!
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