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Francês,Restaurante,Camboja

Claire Heitzler

Claire Heitzler

Beautiful creations by best European pastry chefs at Ecole d´Olivier Bajard in Perpignan. Here pictures of desserts from Eddie Benghanem, Sé...

Beautiful creations by best European pastry chefs at Ecole d´Olivier Bajard in Perpignan. Here pictures of desserts from Eddie Benghanem, Sé...

Tarte fine chocolat, Restaurant L'annexe siem reap Cambodia

Tarte fine chocolat, Restaurant L'annexe siem reap Cambodia

Dessert Plating                                                                                                                                                                                 More

Dessert Plating More

Crémeux féve de tonka ,mousse cappuccino ,glace arabica sur son biscuit chocolat #Dessert #gastronomie #Patisserie

Crémeux féve de tonka ,mousse cappuccino ,glace arabica sur son biscuit chocolat #Dessert #gastronomie #Patisserie

Chef Frank Haasnoot

Chef Frank Haasnoot

Black Pearl - Signature pastry - Siem Reap

Black Pearl - Signature pastry - Siem Reap

"Floating islands exotic version regatta at sea of mango citronella".

"Floating islands exotic version regatta at sea of mango citronella".

Coq au vin est un plat français de poulet braisé au vin, lardons.  Coq au vin is a French flat(dish) of chicken stewed in the wine, the lardons.

Coq au vin est un plat français de poulet braisé au vin, lardons. Coq au vin is a French flat(dish) of chicken stewed in the wine, the lardons.

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