Alexander Zecena

PASTRY CHEF
Written By Team StarChefs

Hakkasan | New York | August 2016

FEATURED DISHES


Chestnut Sponge, Persimmon Tuile, Chestput Parfait, Pesimmon-Meyer Lemon Sorbet, and Red-veined Sorrel

Entremet: Hazelnut-Peanut Dacquaise, Peanut Praline, Peanut Butter Ganache, Caramel Mousse, Dark Chocolate Glaze, Gold Leaf, and Peanut Butter Ice Cream

Torocco Blood Oranges, Blood Orange-Beet Sorbet, Beet Sponge, Beet Meringue, and Vanilla-Opalise Mousse

Lemon Sponge, Lemon Cream, Lemon Sorbet, Lemon Meringue, and Micro Mint


PHOTOS: ANTOINETTE BRUNO

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