Britt-Marie Culey
Coquette Patisserie | Cleveland, OH | March 2016
FEATURED DISHES
Chèvre Cheesecake, Apricot-Ginger Compote, Sage, and Gold-dusted Dried Chrysanthemum
Carrot Cake, Parsnip Cream, Carmel Mousse, and Toasted Pecans
Cassis Mousse: Vanilla Bean Roulade, Raspberry Jam, and Cardamom Panna Cotta
Chocolate Triomphe: Cointreau-soaked Genoise, Chocolate Ganache, Chocolate Mousse, and Chocolate-covered Caramelized Hazelnuts
Root Bread Pudding: Beets, Turnips, Rutabaga, Parsnips, Caramelized Onions, Garlic, Brioche, and Rosemary Crème Fraîche
PHOTOS: CAROLINE HATCHETT
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