Pre Dessert: Olive Oil Jelly with Chocolate Crema and Sea Salt
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Pre Dessert: Olive Oil Jelly with Chocolate Crema and Sea Salt
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Pre Dessert: Olive Oil Jelly with Chocolate Crema and Sea Salt
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Rhubarb Soup with Yogurt Sorbet and Fresh Berries
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Rhubarb Soup with Yogurt Sorbet and Fresh Berries
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Rhubarb Soup with Yogurt Sorbet and Fresh Berries
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Panna Cotta with Apricot Sorbet, Apricot Pearls, Apricot Gelee and Strawberry Sauce
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Panna Cotta with Apricot Sorbet, Apricot Pearls, Apricot Gelee and Strawberry Sauce
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Panna Cotta with Apricot Sorbet, Apricot Pearls, Apricot Gelee and Strawberry Sauce
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Baked Passion Fruit Meringue Sandwich with Coconut Sorbet, Passion Fruit Gelee, Basil Syrup, and Passion Fruit Pearls
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Baked Passion Fruit Meringue Sandwich with Coconut Sorbet, Passion Fruit Gelee, Basil Syrup, and Passion Fruit Pearls
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Baked Passion Fruit Meringue Sandwich with Coconut Sorbet, Passion Fruit Gelee, Basil Syrup, and Passion Fruit Pearls
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Dark Chocolate Cake with Chocolate Cigarette and Cream, Milk Chocolate Panna Cotta with Chocolate Curd, Dark Chocolate Mousse with a White Chocolate Plaque, Chocolate Caramel Crostata with Golden White Chocolate Ball, and Nutella Gelato
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Dark Chocolate Cake with Chocolate Cigarette and Cream, Milk Chocolate Panna Cotta with Chocolate Curd, Dark Chocolate Mousse with a White Chocolate Plaque, Chocolate Caramel Crostata with Golden White Chocolate Ball, and Nutella Gelato
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Pastry Chef Antonio Bachour of Quattro - New York, NY
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Pastry Chef Antonio Bachour of Quattro - New York, NY
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Quattro - New York, NY
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Quattro - New York, NY
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Quattro - New York, NY
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Pastry Chef Antonio Bachour of Quattro - New York, NY
Photo: Antoinette Bruno | May 2011
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