According to MSN Lifestyle:
Plated desserts usually consist of one main item with a garnish and a sauce. The offering can be as simple or as technically complicated as the chef’s imagination and discretion allow. Lovers of grand cuisine know that creating a great dessert requires professional technique, precision, drama, and, on certain occasions, decadent presentation skills. A major culinary shift away from the pastry cart toward the individual plated dessert began in Europe during the late 1980’s. Star restaurateurs in Europe knew this would be an opportunity to allow their pastry chefs to make individual presentations, reaching a wider customer base, and even drawing traffic to their locations. The following plated desserts are offerings from some of the finest pastry chefs in New York City.
From Le Cirque:
From Union Square Cafe:
Panna Cotta with Greenmarket Berries, 25-year Balsamic and Pistachio Cookie
Summer Stone Fruit with Honeyed Goat CheeseFrom Lever House Restaurant Bar:
Strawberry Shortcake Black Pepper Pound Cake
Black Raspberry ConsommeFrom Gordon Ramsay at the London:
Lychee parfait with Granny Smith apple gelée, cider caramel and fennel pollen
From Le Bernardin:
Panna Cotta, Rose Sorbet, Raspberry Pearls Candied Cocoa Bean
Banana-Lime Cream, Dark Chocolate
Sweet Chèvre Parfait, Fig “Cylinder”, Bacon Ice Cream, Red Wine Caramel, Hazelnuts
Digg this Blog
Share on Facebook
WatchMojo on Twitter
WatchMojo on YouTube
Add to Favorites
WatchMojo Newsletter
If it were me, I’d skip the biking…
According to CNN:
MONTLUCON, France (CNN) — Every year more than 200 professional cyclists set off on the epic Tour de France, some preparing for this brutal and astounding journey by embarking on various programs of extreme workouts, strict diet and intense focus. Plus huge quantities of drugs.
This year, I thought it might be fun to have a go myself, but rather than trying to score thigh-swelling pharmaceuticals from dingy backstreet bikeshops — or riskier still, trying to do some exercise — I decided I would train by ingesting a substance that, though largely untested in the field of sports science, is one I am all too familiar with: Cheese.
PLAY
