Desserts
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Desserts Cooked fruit-based desserts Pies and tarts Cakes Frosting Candies and sweet temptations Totally chocolate Unbaked fruit desserts Desserts (other)
Desserts Cooked fruit-based desserts Pies and tarts Cakes Frosting Candies and sweet temptations Totally chocolate Unbaked fruit desserts Desserts (other)
Gin and Tonic Gelatin with Tuiles and Lemon Sorbet
Pedro Subijana, Restaurant Akelare, Spain
Pedro Subijana, Restaurant Akelare, SpainApple CharlotteJacques Thorel, L'Auberge Bretonne, France
Jacques Thorel, L'Auberge Bretonne, FranceApricot "Croustillant"
Thierry Phal
Banana Shortbread with Honey and Straw Wine GranitéGeorges Blanc, Restaurant Georges Blanc, France
Georges Blanc, Restaurant Georges Blanc, FranceCrispy Raspberry Sticks with Verbena, Hibiscus SorbetMichel Portos, Hauterive Saint-James, France
Michel Portos, Hauterive Saint-James, FranceGariguette Strawberry and Rhubarb Crumble with Mascarpone Ice Cream and Mint-Strawberry JuicePhilippe Chevrier, Domaine de Châteauvieux, Switzerland
Philippe Chevrier, Domaine de Châteauvieux, SwitzerlandMango Balls with Lemongrass Jelly and Yogurt Sorbet
Lothar Eiermann, Wald & Schlosshotel Friedrichsruhe, Allemagne
Pineapple Chips and "Carpaccio" with Pink Peppercorns, Lime and Lemon Verbena Sorbet
Philippe Le bail, chef pâtissier
Pineapple Ravioles with RaspberriesJacques et Laurent Pourcel, Le Jardin des Sens, France
Jacques et Laurent Pourcel, Le Jardin des Sens, FrancePineapple Ravioles with Wild Strawberries, Vanilla Syrup, Sorbet and Crispy PineappleJacques et Laurent Pourcel, Le Jardin des Sens, France
Jacques et Laurent Pourcel, Le Jardin des Sens, FrancePlate Around an Apple
Olivier Roellinger, Les Maisons de Bricourt, Bretagne
Poached Rhubarb Soup with Frozen Yogurt and Lemon Balm
Alain Labrie, La table du chef, Sherbrooke, Québec
Prune, Apricot and Orange Salad with Bordeaux Wine
Christophe Girardot, La Table de Montesqieu, Gironde, France
Raspberry Croustillant with Hibiscus Flower JuiceJean-André Charial, Oustau de Baumanière, France
Jean-André Charial, Oustau de Baumanière, FranceRoasted and dried figs with spiced caramel crust, fromage blanc and trails of spicesMichel & Sébastien Bras, Bras - Michel and Sébastien, France
Michel & Sébastien Bras, Bras - Michel and Sébastien, FranceThyme-infused strawberries, compote and cream foamJoachim Koerper, Eleven Restaurant, Portugal
Joachim Koerper, Eleven Restaurant, PortugalWarm Apple Confit with Pistachio Cream and Vanilla Ice Cream
Antoine Westermann
Banana Tart Flambéed with Aged Rum and Soursop Sorbet
Jean-Pierre Challet, The Fifth, Toronto
Grandmother's Apple Tart with Calvados
Michel Bruneau - Restaurant La Bourride
Lemon TartRaymond Blanc, Le Manoir aux Quat' Saisons, United Kingdom
Raymond Blanc, Le Manoir aux Quat' Saisons, United KingdomValais Apricot PaillardGérard Rabaey, Le Pont de Brent, Switzerland
Gérard Rabaey, Le Pont de Brent, SwitzerlandBiscuit de Savoie - Savoy Sponge CakePierre Carrier, Le Hameau Albert Ier, France
Pierre Carrier, Le Hameau Albert Ier, FranceChocolate-Armagnac Soufflé CakesMichel Guérard, Les Prés d'Eugénie, France
Michel Guérard, Les Prés d'Eugénie, FranceGâteau Basque - Basque CakeFirmin & Philippe Arrambide, Les Pyrénées, France
Firmin & Philippe Arrambide, Les Pyrénées, FranceLittle chocolate-vanilla cakes with raspberries Johanna Maier, Hotel Hubertus, Austria
Johanna Maier, Hotel Hubertus, AustriaPerigordian Walnut Molten Cakes
Vincent Arnould, Le Vieux Logis, Trémolat
StollenJohann Lafer, Johann Lafer's Stromburg, Germany
Johann Lafer, Johann Lafer's Stromburg, GermanyWarm Chocolate Soufflé CakesMichel Guérard, Les Prés d'Eugénie, France
Michel Guérard, Les Prés d'Eugénie, FranceChestnuts Cooked with Fig Leaves and Anise Alain Dutournier, Carré des Feuillants, France
Alain Dutournier, Carré des Feuillants, FranceFruit Paste with FennelJean-Michel Lorain, La Côte Saint-Jacques, France
Jean-Michel Lorain, La Côte Saint-Jacques, FranceMaple Macaroons
Jérôme Ferrer, restaurant Europea, Montréal
Myrtle Ice Cream Pops
Philippe Le bail, chef pâtissier
Sapphire Melon Jelly with Espelette Chili and Crispy Ham
Christophe Girardot, La Table de Montesqieu, Gironde, France
AcariguaStéphane et François Raimbault, L'Oasis, France
Stéphane et François Raimbault, L'Oasis, FranceChocolate
Bernard Villain
Chocolate "Marbré"
Alain Llorca
Chocolate "Desert Rose" with Candied Orange CoulisBernard Loiseau, Le Relais Bernard Loiseau, France
Bernard Loiseau, Le Relais Bernard Loiseau, FranceChocolate Caramel ChrysalisGérald Passédat, Le Petit Nice-Passédat, France
Gérald Passédat, Le Petit Nice-Passédat, FranceChocolate mousseRaymond Blanc, Le Manoir aux Quat' Saisons, United Kingdom
Raymond Blanc, Le Manoir aux Quat' Saisons, United KingdomChocolate Tartlets
Thierry Daraize, Québec
Strawberry and White Chocolate Mousse Millefeuilles
Antoine Westermann
Warm Chocolate Gourmandises with Bitter Chocolate Sorbet
Antoine Westermann
Citrus Nage with Pear and Passion Fruit Sorbet Michel Troisgros, Maison Troisgros, France
Michel Troisgros, Maison Troisgros, FranceMirabelle Tartare with Bergamot
Patrick Frechin, Restaurant le Grenier à Sel à Nancy
Pineapple and Coconut GivréDaniel Boulud, Daniel, United-States
Daniel Boulud, Daniel, United-StatesStrawberry "Shots" with Mint and SorbetMichel Portos, Hauterive Saint-James, France
Michel Portos, Hauterive Saint-James, FranceA Trio of Corsican Flavors: Muscat Consommé, Pineapple Granita and Brocciu Sorbet Milkshake
Philippe Le bail, chef pâtissier
Nougat Mousse with Black Currant Froth and Verbena Jelly
Christian Petz, Palais Coburg, Autriche
©Copyright MSCOMM 1996 – 2010. Michèle Serre, Éditeur
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