The striking new Dior Maison 'Constellation' line on.dior.com/constellation-collection is the result of a creative dialogue between Maria Grazia Chiuri and the artist Pietro Ruffo, a frequent House collaborator, which perpetuates the House’s esoteric codes originating from Monsieur Dior’s superstitious nature. In densely detailed, eye-catching reimaginings of tarot symbols such as 'La Lune', 'L’Impératrice', 'L’Etoile' and 'La Papesse', the baroque black and white motifs unfurl across sets of dinner, dessert, side and decorative plates in fine Limoges porcelain perfectly paired with glasses incised with the iconic Dior Oblique motif.
同時也有1部Youtube影片,追蹤數超過667萬的網紅Travel Thirsty,也在其Youtube影片中提到,Wowfulls combines a classic Cantonese street food staple, the egg waffle, with an all time popular dessert, ice cream. Their menu currently features...
dessert plates white 在 Julien Perrinet chef Patissier Facebook 的最佳解答
Last plates dessert of 2020!!
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🎉🥔☕️🍫🎉🥔☕️🍫🎉🥔☕️
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Tonight only, New-York Grill, @parkhyatttokyo 🗼🇯🇵
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🎉🥔☕️🍫🎉🥔☕️🍫🎉🥔☕️
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Composition:
*espresso jelly
*72% Araguani dark chocolate Namelaka
*praline hazelnut and cocoa nibs crunch
*salted caramel ganache
*Vanilla Chantilly
*72% araguani dark chocolate disk
*coffee caramel and dark chocolate warm sauce ‘a la minute’
*vanilla powder
*fromage Blanc ice cream
*white truffle
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🎉🥔☕️🍫🎉🥔☕️🍫🎉🥔☕️
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#parkhyatttokyo #parkhyatt #hyatt #inahyattworld #worldofhyatt #hyattpastry #hyattpastrychef #japan #tokyo #pht #tokyopastry #japanpastry #frenchpastrychef #patisseriefrancaise #chefjulienperrinet #parkhyatttokyopastryboutique #parkhyatttokyopastryteam #foudepatisserie #seasonalproducts #carefullysourced #valrhona #plateddesserts #theartofplating #happynewyear2021 #lastdessertoftheyear #byebye2020 #2021
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🎉🥔☕️🍫🎉🥔☕️🍫🎉🥔☕️
@ Park Hyatt Tokyo - パーク ハイアット 東京
dessert plates white 在 Rose 美加 Online Shop Facebook 的最讚貼文
🍊Unique, special and extremely delicious are the words I would use to describe Billy Button Café bar 🍽️
🎨Each dessert plate is full of surprise, from presentation to taste, there is absolutely no disappointment.💃🕺💃
👩🍳Chef Cody uses her amazing creativity to transform fresh ingredients 🍄🥒🍊🍅into a handmade desserts (Or rather, pieces of artwork).
🌈I was lucky enough to meet Chef Cody today, her passion for desserts is what I admire about her the most. From 🍹teas to pies, from 🍰cakes to soufflé, everything is meticulously prepared and carefully chosen. 👏So if you got a sweet tooth, don’t miss out!!
📸Orange Dessert (🍊🍊RealOrange Marmalade, white chocolate & Whipped Ganache) It is absolutely delicious and refreshing, I highly recommend this dish 😋😋 (everything are handmade, there are only approx. 7 plates serve per day, remember to go early!!) $8
🌠Thank you Billy Button Dessert Bar
For the delicious treat, i will sure come back for my birthday cake! 🥂🥂😉
@ Billy Button Dessert Bar
dessert plates white 在 Travel Thirsty Youtube 的最讚貼文
Wowfulls combines a classic Cantonese street food staple, the egg waffle, with an all time popular dessert, ice cream.
Their menu currently features the:
1) Original “Gai Dån Jai” Egg Waffles with ice cream topped with fresh strawberries & strawberry Pocky
2) Chocolate Wowfull with ice cream topped with Oreo Cookie Crumbs & chocolate banana Pocky
3) Matcha Green Tea with White Chocolate Chip Wowfull with ice cream topped with mochi & green tea Pocky
An egg waffle is a spherical egg-based waffle popular in Hong Kong and Macau and is an eggy leavened batter cooked between two plates of semi-spherical cells. They are best served hot, and often eaten plain. They can also be served with fruit and flavors such as strawberry, coconut or chocolate. It is referred to by its original Cantonese name, gai daan jai (鷄蛋仔), and in English, an egg puff, bubble waffle, eggette, pancake balls, pancake waffle, egglet, and puffle. They are sometimes referred to as Hong Kong cakes in Chinatowns across America, especially in New York.
Egg waffle is one of the most popular Hong Kong "street snacks" and were ranked No.1 in a 100 most popular HK street snack listing. They have been a favored street snack since their emergence in the 1950s, when they were made with coal fire heating and sold from street kiosks in Hong Kong.
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