Chefs’ Secrets


Yogurt Panna Cotta à la pistachio with rhubarb purée, Roasted White Chocolate Verrine, Chocolate-Coconut with mango pearls… On Monday June 18, 2012, the cuisines of the Consulate General of France in New York were transformed into a genuine Chefs’ workshop thanks to the charms of Michel Cluizel Pris. After Jean-Marie Auboine, MOF Finalist, it was Michael Laskonis’s turn, as the Bernardin’s former pastry chef, to show off his talents… and share a few of his secrets.

The pictures of the event

How to make the Roasted White Chocolate Verrine

Last modified on 25/06/2012

top of the page