Trend in dessert.
Realistic fruit desserts started by Cedric Grolet or Maxime Frederic!
Those who like to play with cream and chocolate and fruits
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Slate slabs might look nice, but I donât like anything that needs to be cut with a knife, served on a slate slab, as a plate. It feels like nails on a chalkboard.
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At home, I have a few hand made ceramics, Japanese, Scandinavian and French for special occasions. Some you cannot put into the dish washerâŚno everyday usage. I have a few slate slabs, but they are more for cheese or for guests, when we donât have enough dishesâŚthey chip easily.
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1 ) JuliĂŠn Dugourd - PĂ tissier ( Ăze, Provençe - Rhone - CĂ´te - D´Azur
2) Two Michelin Star Executive Chef Andrea Aprea - The Milan Hyatt Park Hotel
3) ***Michelin Quique Dacosta - El Poblet, DĂŠnia, Alicante
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Itâs 5 AM in the morning and you didnât get a good finger hold on your coffee mug. It drops on your bare foot and breaks four or five bones.
As well as scalding you up to your knees!
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Photo 1) *** Michelin Star Restaurant Mirazur, Menton, France.
Photo 2) Executive Chef Daniele Sera & Photographer Claudio Mollo, Tuscany.
Photo 3) Photographer Patrick Rougereau, Caen, Normandie âŚ
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I now fully understand the concept of being âgobsmackedâ.
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